This has become my go-to recipe--with some changes. I used fat free sour cream and Ortega green sauce instead of jalepeno salsa. I added 1/2 packet taco seasoning to give it a little more flavor. Next I added 2 small cans green chilis instead of green chili salsa as well as a few roasted red peppers and blended everything together (cilantro included). I stuck the blender in the fridge and let the flavors mix overnight. The next day, for the filling I sauteed the onion with one small can green chilis. I added one can drained and rinsed black beans and one can refried beans, as well as the remaining 1/2 packet of taco seasoning to the onions/chili mix. I microwaved a few vegetarian 'chicken' patties and chopped them up and added them to the filling mixture, then filled up each enchilada, smothered them in sauce, and baked (covered--so important!). I've made this recipe for a dinner party of 14 and everyone loved it. Plus I make it for my fiance and myself weekly. Its nice to have the sauce made the night before because the flavors meld and it makes cooking this after work so much easier! Thanks for the great idea :)
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