Wow! We are from Texas and have eaten MANY enchiladas, but this one surpasses them all! I have never eaten enchiladas so quickly. They were so delicious! My husband, who is a native Texan couldn't get over them. He said they were far better than any restaurant. It took 3 hours to prepare them, but like everyone else has said, well worth it! I followed the recipe, except adding a can of green chiles instead of chopping 12 of them myself. I removed the lid the entire time the skillet mixture thickened. This is the part that took the longest (at least an hour on medium-low heat), but I just did other things around the house, returning to occassionally stir the mixture. Although it takes a while to prepare, it is very easy to make. I can't wait to eat the leftovers! And yes, we were able to fit 9 enchiladas in the pan and there was plenty of chicken to fill all of them using only 3 chicken breasts. Thank you for this recipe!!
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Wow! We are from Texas and have eaten MANY enchiladas, but this one surpasses them all! I have...