I must say that I initially found this recipe to make for a quick potluck meal, because I didn't have time to roll up each individual enchilada. With a few minor modifications, it has now become a regular "staple" meal in our home and for sharing with friends at parties and BBQs.
Since I am gluten-free, I only use corn tortillas, and I will sometimes add fat-free refried or black beans along with chopped green chilis, and I will sometimes omit the sour cream. The recipe is fast, easy, and delicious, and if you bake and shred the chicken the night before, you can save yourself a ton of time. (Oh, I also occasionally make the enchilada sauce from scratch).
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I must say that I initially found this recipe to make for a quick potluck meal, because I...