Based on the reviews these enchiladas had been receiving I really expected more. The first batch that I made were average, at best. The flavor is not at all robust, it's sort of a generic tasting enchilada. Perhaps something you might pick up at like a chain mexican restaurant. I found that the recipe could be improved with about 1-2tsp of cumin thrown in with the chicken, as well as 2-3 cloves fresh garlic and a bit of extra chili powder. These are then fantastic when topped off with a little green salsa and cilantro. Also, I fried the enchiladas on both sides to crispy before I put them in the baking pan, it kept them from becoming too mushy.
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Based on the reviews these enchiladas had been receiving I really expected more. The first...