Chicken Enchiladas I
Delicious!!!! I modified the recipe by (as others have) omitting the water and using only 1/2 can of tomato sauce. I also used a Red Enchilada sauce recipe I found on this website instead of the taco sauce. I didn't have a green pepper, but I had a yellow one, and that worked just fine. I, too, sauteed the pepper, onion, and garlic together before adding it to the mixture. I didn't put chili powder into the enchiladas since I have small children and my husband doesn't like things spicy. (Plus there was chili powder in the enchilada sauce). I also only put about 3/4 cup of cheese in the mixture and 1/2 cup on top (trying to cut out a little fat). The only thing I'm going to do differently next time is to cook the chicken ahead of time and shred it, it seemed a little chewy cubed. But this recipe is DEFINITELY a keeper.
Okay, made this again following the recipe to a "T" - well except for using enchilada sauce instead of taco sauce - and it came out wonderfully just the way it is! (I actually forgot I had made those other changes....I've got a newborn...so chalk it up to mommy brain. ;-) )
2 users found this review helpful
Oct. 30, 2010