I didn't have time to read many of the detailed reviews so apologize if I am repeating. First - this was SO DELICIOUS! Wow. I am not a fast cook... so when I hit the 1.5 hour point I started to wonder if it was possibly worth the time. (They took me 2 hours to make including the baking time.) But now that I have leftovers for 2-3 days, I think it is!
Minor modifications I made are below. I think following it to the "T" would have been just as delicious though.
- Used a 4 oz can of green chile peppers instead of the fresh ones.
- The enchilada sauce I chose was "medium". I would have added 1/2 tsp of cayenne pepper if it wasn't already medium.
- I used chicken tenders instead of breasts. I did not marinate them first. I don't think this would add much. They simmer for so long - they are going to take on those flavors anyway, and be very tender from all the simmering too.
- I only used about 1/2 the broth, and even then it took a LONG time to reduce to 2 1/4 cups. In fact I gave up when it got to about 3 cups as it seemed thick enough.
- I mixed the cheese in to the chicken and sauce mixture so it didn't have to be added seperately when stuffing the tortillas.
- I didn't have any green onions so left them out. I'm not sure they would have added much, it is absolutly delicious without them.
This made 11 large enchiladas for me. Hubby and I ate 2 each at dinner, so I have leftovers for days!
I'm a Dallas/Fort Worth girl who has grown up on Mexican, and the
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I didn't have time to read many of the detailed reviews so apologize if I am repeating. First...