Used suggestions from other reviews: 1 can cream of chicken, 1 can cream of mushroom, 1 C. sour cream, 4 C. chicken, 1 tsp. cumin, 1/2 tsp. canynne, substitued 1/2 C. enchilada sauce for 1/2 cup milk (after setting aside filling portion), doubled the cheese. We ate it all up, but most of us added green or red tabasco at the table to punch up the flavor. Can't really call this enchiladas, or even a Mexican dish. But as a flour tortilla casserole it just a little too rich and gummy for us. Would eat it again if someone else made it but I'll probably put my own efforts elsewhere. I'm still searching for a great chicken enchilada recipe.
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Used suggestions from other reviews: 1 can cream of chicken, 1 can cream of mushroom, 1 C....