The best thing about this recipe is that it tastes GREAT THE WAY IT IS, but you can easily add/substitute ingredients to your own tastes. Here's what I did: I followed some of the suggestiongs and used half the sour cream, black beans instead of chili beans and corn instead of flour tortillas. I used a can of green chili peppers and monteray jack cheese instead of cheddar. After the chicken was shredded I added a splash of water and a packet of taco seasoning... I think it really enhanced the flavor of the chicken but it added a lot more salt than I'm comfortable with, so maybe I can find a healthier way to season the chicken. This is my new go-to enchilada recipe. It takes 1/3 of the time it took me to make the traditional rolled-up dish and it tasted way better! My family loves it and asked if I can make it every week. (It's so easy, I could!)
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The best thing about this recipe is that it tastes GREAT THE WAY IT IS, but you can easily...