Excellent! I used leftover roast chicken that I tossed with some chili powder, cumin and Mexican oregano. I also used home roasted poblanos instead of the canned chiles. Make sure you use an enchilada sauce that you love, that will make a huge difference in this dish. I like Frontera brand in the 16 oz jar and that was a perfect amount. I used a light sour cream and that seemed to work just fine. I didn't bother with saving the last cheese and sour cream layer for the last 10 minutes, I finished all the layering and baked it (covered) for 40 minutes. Worked fine. Black olives and green onions were great toppings after it came out of the oven. Next time I will make a few changes. Like other reviews the tortillas "disappeared" so I'll try the suggestion of baking them a bit. I missed the flavor and texture of onions, to me that is integral to enchiladas, so I will for sure add some with the chicken and bean mixture. Lastly, I had just dabbed on the sour cream, but I think I would like it more incorporated (the dabs just sort of stayed there) so maybe I'll take reviewers suggestion of mixing the sour cream in with the chicken mix. I also agree with another reviewer that this is more like 6 servings instead of 8. All in all a great and fast meal.
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Excellent! I used leftover roast chicken that I tossed with some chili powder, cumin and...