I could not decide on three or four stars, because I know there are other chicken enchilada recipes that are tastier, and authentic, etc. But I am giving this recipe four stars, because I wanted: (1) an easy, quick, cheap recipe, (2) using canned chicken for the first time, and (3) I love mexican. I was doubting this recipe, but it turned out good and was such an easy, cheap, enchilada recipe using canned chicken!
I did modify (as I do based on what I have on hand and my personal tastes - as well as only cooking for two people). I used the full 10 oz can of chicken, but 1 can of soup and less cheese (which was also various blocks of cheese I had on hand, such as colby-jack and cheddar). I eyeball-measured the cheese, using a lot less, based on the other reviews, and used salsa instead of evaporated milk, because mine was expired. I also swirled refried beans on the tortillas before adding the chicken mixture (because I do that with all enchiladas) and added rice (because I always do that too).
Obviously, this a quickie, easy, cheap recipe that can completely be modified to taste and what's available. Worth keeping!
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I could not decide on three or four stars, because I know there are other chicken enchilada...