Gerry's Chicken Enchiladas
I followed the recipe to a "T" and they came out great. I was asked for the recipe, and praised often for this one.
O.K. so, it almost seemed as if the author, bless their heart, was trying to think of extra steps as I went along following the recipe. For instance, why simmer the chicken with the enchilada stew mixture and then have to dig it out? Well, I did it according to the recipe, all I can figure is that the acidity of the tomato mixture helps to break down the chicken to make it shred up real nicely. I bought hatch red chile enchilada sauce, the hot version, and they were still not hotter than they should be. The only thing I would try differently, though I did it the way the recipe said to do it, would be to try making it with the corn tortillas in oil instead of heavy cream, only to save a little money on a step that might be uneccesary. If you want them to turn out perfect though, follow the recipe the first time and then do what you want after everyone tells you what a wonderful cook that you are.
2 users found this review helpful
May 22, 2005