I agree that these are time consuming to prepare, but WOW are they worth it! Absolutely delicious. My mom said it was the best enchilada she'd ever eaten. I boiled the chicken in garlic, onion, water and chicken bullion (from the recipe "Poblano Chile Enchiladas a la Gringa"), then let it simmer for 40 minutes. After it cooled, I shredded the chicken and added it to Gerry's sauce. Maybe it was because the chicken was already cooked and shredded, but it only took a few minutes for the sauce to thicken and reduce. I substituted one cup of broth from my boiled chicken for the regular broth in the recipe, and did not use a full 14.5 ounces. YUM! I want to eat more right now. Thanks for the great recipe!
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I agree that these are time consuming to prepare, but WOW are they worth it! Absolutely...