I didn't know if I would give it 4 or 5. I will give it a 5 because my husband raved about it. He is a chips and salsa kind of guy, I guess that's why he liked it so much. The directions were hard and too long to follow exactly. I took some shortcuts. Took 1 1/2 hours from start to getting it out of the oven. Did not marinade the chicken. Preheated oven only at the end, cause the sauce takes about 1 hour to cook. Boiled the chicken first for about 15 minutes in the broth/dried onion combo only , and then got it out, and shredded. That way I did not have to pick up the pieces one at a time. I used 10 6 inches tortillas instead of 6, and was able to fill up 2 8X11 pans. They were a little crunchy on the ends, but still good. Did not use heavy cream, just half and half, but that did not make a difference, the tortillas still broke when I was not careful. My husband asked me to make it again. This was my first enchilada attempt. I will try experimenting with some other recipes too, and maybe use bouillon instead of broth, that will make the sauce cook faster.
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I didn't know if I would give it 4 or 5. I will give it a 5 because my husband raved about it....