I love this recipe, it was quick and easy. We had guests over and they loved it. I have a picky husband and he loved it too.
I did modify the recipe a bit though. In the Mexican culture we don't typically make enchiladas with flour tortillas so I stuck to the usual corn tortillas. I dipped each tortilla in hot oil for about 20 seconds each and drained them and then dipped them in the Las Palmas Green Chile Sauce (large can). I then added chopped, cooked chicken (I boiled the chicken with garlic powder, onion powder, cumin, salt and pepper), adding pepper jack cheese and a heaping tablespoon of green chile sauce into each tortilla, roll it up and when all are done pour the remaining sauce over the top, and finish just as the recipe asks. When they were done cooking I sprinkled, from a small can, chopped green chiles and chopped green onions. I will definitely make this recipe again. Very good recipe but with a little tweaking it comes out perfect.
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I love this recipe, it was quick and easy. We had guests over and they loved it. I have a...