Fantastic recipe, although not perfectly authentic (corn tortilla=enchilada, flour=burrito). I used leftovers from a rotisserie chicken and it turned out great! A few adjustments based off taste and what was on hand: We like it spicy, so for a doubled recipe, I used the 2 cans chiles plus 1/4 cup of Red Devil sauce, 1 can cream of mushroom and 1 can cream of cheese, cut the cheddar cheese down to 1.5 cups, and did everything else as written. 12 enchiladas and 5 people, but they all went! Many hands make filling and rolling easier. Also, be sure to heat the tortillas so they don't crack--toss them in the microwave with a wet paper towel for 30 seconds, or heat with a little oil in a cast iron skillet. Buen provecho!
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Fantastic recipe, although not perfectly authentic (corn tortilla=enchilada, flour=burrito). I...