Awesomesauce = this recipe. Well, almost, because I changed a few things. First, I don't do boiled chicken, not ever, the texture is all rubbery and the flavor is so bland, so I made my chicken in the crockpot, dry roast style (chicken, 2 tbs. chile oil plus 1 tbsp. kosher salt, cook on low for five hours, then shred). Which meant I had to use broth I'd saved from my Thanksgvg Turkey. Also, I added 1 jalapeno and a nice squeeze of lime juice, awesomesauce. Sadly, I followed someone else's directions to make this casserole style and I loaded up the pan with the sauce, chicken, tortilla, shredded cheese layers and baked until brown. Wow, bad idea, Olga was right, just prepare each enchilada on the plate! I still ate some of the enchiladas, but the corn tortillas had turned to mush (like what happens if you leave a bowl of raisin bran to answer a phone call from your mom. Why does she always call when I'm eating cereal?) So, the second time, I made the chick, made the sauce (with minor, tasty changes) and plated each enchilada with a dollop of sauce and cheese for each individual serving. I had leftover sauce and chicken the next day so I served it atop a pile of couscous with roasted onions and garlic. This awsomesauce has many possibilities, I might try it with broiled coconut shrimp for dipping, atop smashed potatoes, inside of a veggie rice wrap with a spoonful of mango salsa. Cheers Olga, thank you for the wonderful recipe!
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Awesomesauce = this recipe. Well, almost, because I changed a few things. First, I don't do...