I didnt have cilantro, or jalapeno salsa, or any green salsa as a matter of fact! I used a can of diced green chilis. I used more sour cream, and half & half, and put some canned chicken broth in too. mixed the green chilis in, some cumin and chili powder, salt and pepper. followed the directions with filling the pan. used green onions instead. filled each tortilla with the chicken/green onion mix, and filled each with some shredded cheese. then I put shredded cheese on top as well. Oh, forgot, I had a couple tomatoes, so I diced them, put some on the bottom of pan before placing the tortillas in pan. wow, this was good, even my picky eater liked it. I just used what I had on hand.
ALSO*** I made this again, with different tortillas which soaked up the sauce which left them dry! I used a less doughy flour tortilla the first time, and next time I make these I'm making more sauce!
PS - I NOW DOUBLE THE SAUCE, OTHERWISE THEY ARE TOO DRY. and I use the less doughy tortillas because they soak up the sauce too much. These are amazing with more sauce. They are literally sitting in the pan with sauce up to the top of each enchilada. when they bake some of the sauce disappears which is why doubling the sauce it great, and I never use all of the salsa, its too hot for my family
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I didnt have cilantro, or jalapeno salsa, or any green salsa as a matter of fact! I used a...