UPDATE: HAD TWO ENCHILADAS AND MY LEFTOVER RICE FOR LUNCH YESTERDAY. I ACTUALLY PREFER THESE AS LEFTOVERS. THEY WERE A BIT MILDER & NOT DRY AT ALL! These were just "OK" for us. Made 6 generously stuffed enchiladas for my bf & I last night. I enjoyed the 'bite' (I used 12 serrano chilies of varying heat & marinated my chx. in a packet of McCormick chx. taco seasoning mix. as directed - i.e. w/ 1/2 c. H2O). I do have a few gripes though: a) there is WAY too much sauce (despite red. to 2 1/4 c.), b) mix. 1/4 c. sauce w/ my chx. didn't produce a "paste" (I needed a tad more), c) I didn't use all of the cheese called for (there is NO WAY that I could stuff 6 (6 in.) tortillas w/ all that shredded chx. & 1.5 c. cheese - and I even used only 3 breasts!), d) using a full 10 oz. can of enchilada sauce & an ENTIRE bunch of green oninos is OVERKILL IMHO & e) there is NO WAY you need 1/2 pint of heavy whipping cream (my God!). My enchiladas turned out VERY soupy, even after cooling for 15 min. I did make 1 change that may have contributed to this.... Instead of dipping my tortillas in cream, I dipped them in warm chx. broth & then poured 3/4 c. cream over them b4 topping w/ (red) enchilada sauce. I've done this b4 (Whit's enchilada recipe) w/ AWESOME results, so I thought the same would work here. Served w/ fiesta rice, tortilla chips & Jarrito's Mexican pop, this was perfect Sun. dinner fare. I'm glad I gave this a try, but I still like Whit's recipe much better. Thx. anyways :)
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UPDATE: HAD TWO ENCHILADAS AND MY LEFTOVER RICE FOR LUNCH YESTERDAY. I ACTUALLY PREFER THESE...