Pretty good. Not "knock your socks off good," but tasty nonetheless. I hosted my parents for dinner last night (my hubby is out of town). B/c my hubby HATES ricotta cheese, sour cream & "saucy" enchiladas, I took the opportunity to make something calling for these very ingredients while he is away. :) I also try to make healthy dishes when my parents visit. My dad is on a heart-restrictive diet. I know he struggles to eat "good for you" foods (it's difficult to change a lifetime of unhealthy eating habits). If I can convince him that healthy food isn't bland, I'm making progress. :) While I like these, my parents & I both agree that my "modified" version was slightly better.... Since this recipe yielded 10 enchiladas, I made 1/2 as directed & the other 1/2 w/ 1 c. shreded rotisserie chicken / salsa verde. For both batches, I slightly altered the filling. I added 1/4 c. fat-free half-n-half (for creaminess - I do the same to my florentine shells) & 1/2 t ea. of chili powder, cumin, basil & Mexican oregano. This gave my filling just enough spice, but kept the heat factor in check for my mom's sensitive palate. I also poured ~ 1/2 c. of "sauce" in each pan b4 adding my enchiladas, the remaining sauce & cheese. My only other change was subbing flour tortillas for corn ones (just seemed more appropriate). All in all, these were good (and unique!), but didn't deliver the "wow" factor I was looking for. Thanks for a creative twist on an old favorite, SADONIA! :-)
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Pretty good. Not "knock your socks off good," but tasty nonetheless. I hosted my parents for...