This is an easy, basic recipe that you can alter to your liking. My changes: added ranch style black beans and sauteed chopped purple onions to the inside of each enchilada, and about a teaspoon of cumin to the sour cream and salsa verde mixture. My grocery didn't have Monterey Jack, so I used a "Mexican Blend" of 4 cheeses. I also used flour tortillas out of personal preference. Instead of just putting salsa on top, I made more of the sour cream/salsa mixture and used that instead. Turned out really well...even my meat-and-potatoes boyfriend was raving and went back for seconds!

Reviewed On: Jul. 7, 2012

Delicious! I used ciabatta rolls because it was what I had on hand. For the garlic mayo, I used the pre-minced garlic you can get at the grocery store, and just mixed some of it with mayo. This sandwich is so easy to make and absolutely delicious!

Reviewed On: Jul. 7, 2012

I have made this recipe numerous times and love it. It's quick, easy, and a great way to use up veggies that are almost past their prime. My most recent version included fresh baby spinach that was cooked down, celery, mushrooms, and a scrambled egg. I seldom add chicken out of personal preference, but the addition of extra veggies makes it a filling and satisfying meal. Thanks for sharing Stannius!

Reviewed On: Aug. 28, 2011