I used this as a base for enchilaldas as someone suggested. After the chicken, cream of mushroom soup, cream of chicken soup and chedder cheese soup cooked for about 4 hours in the crock pot, I shreaded the chicken and put it back in the crock pot with some green chilis, garlic powder and onion powder for another couple hours. Then rolled them up in flour tortillas and topped them with some mexican cheese. For the sauce, I combined chedder cheese soup, cream of chicken soup and sour cream. It turned out pretty good. Next time I will thin out the enchilada sauce with a little milk, it was a little too thick.
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I used this as a base for enchilaldas as someone suggested. After the chicken, cream of...