I used this recipie also as a base and made a few minor changes. I parboiled the chicken in chicken stock and then shredded it instead of chooped. I added a few tbps of green chilis to the soup mix as well as my enchilada sauce. I added about 4tbsp of soup/chili mix to the chicken to keep it moist and follow the remainder of the directions. Once all the tortillas were in place, I poured over the remaining soup mixture along with some red enchilada sauce and the remaining chilis. Then sprinkled a fair amount of monteray jack cheese for the extra kick! Turned out great! Thanks for posting the recipie!
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I used this recipie also as a base and made a few minor changes. I parboiled the chicken in...