I tweaked this & the family loved it. I was feeding 8 people & I wanted enough for them to get seconds & still have leftovers for the next day so I tripled the recipe. I boiled 2 whole chickens in water w/ a pack of taco seasoning then deboned & chopped up the meat. I put all the chkn mixture ingred in a pot & heated it up instead of a bowl. I followed the recipe ingredients except - used Mexican blend cheese & queso fresco, only 2 cups sour cream, 1 cup white onions (finely chop the onions b/c chunky onions will not fully soften in your enchil), added 1/2 cup chopped red bell pepper, 1 cup chopped fresh cilantro, 1 chopped jalepeno pepper (w/o seeds to min the heat but still add flavor), 4 tsp of crushed garlic, & 1 bunch of chopped green onions. I seasoned my chicken mixture to taste by adding onion powder (1 tsp), garlic powder (1 tsp), and cajun seasoning (1/2 tsp). I felt that the enchiladas would need a cream sauce on top so I mixed 1 can of cream of chicken, 1 can cream of poblano, 1/2 cup cilantro, 1/4 cup chopped red bell pepper, 1 can rotel w/ only half the water drained and seasoned to taste with onion & garlic powder & cajun seasoning. I baked the enchiladas for 20 min as the recipe specifies then I topped with my sauce & cheese & cooked it another 7 minutes. I made 28 enchil last night & I still have chicken mixture & sauce to make another 20ish tonight (or freeze for another day). The only pain was deboning/chopping the chkn- everything else was easy.
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I tweaked this & the family loved it. I was feeding 8 people & I wanted enough for them to...