This was very popular with the family. I know a lot of reviewers make the point that enchiladas should be made with corn rather than flour tortillas, but I think that for this recipe using corn tortillas would make this dish too rich.
I used this recipe as a base and made some changes as suggested by reviewers. Rather than boiling the chicken breast, I cut it into strips, rubbed in taco seasoning and sauteed it with an onion, garlic and chilli. I made it extra spicy by adding hot habenaro chilli sauce.
Instead of using full-fat cream cheese I used reduced fat cream cheese. I used salsa to cover the bottom of the baking dish then topped the enchiladas with more salsa and sour cream, then cheese and a sprinkling of paprika before putting it all into the oven.
It's very nice served with guacomole, roasted corn on the cob and mexican rice! Thanks for the recipe, it's a keeper! :D
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