Chicken Enchiladas V
This recipe is excellent as printed, and my rating is based on that. The only change I made was to add a clove or two of garlic, diced, with the onion, sauteeing both. My family and guests loved it, and there were no leftovers to enjoy the next day..
The second time I made it, I used corn tortillas, as that was what I had on hand. The corn seemed to add another dimension to the dish, and were really good.
The third time I made it (we're just finishing it now! ) I changed it up a bit. I sautéed the onion and garlic, added the chili powder and let it cook a couple of minutes, then added raw chicken cut into chunks. Once the chicken was thoroughly cooked, I added all the sauce ingredients, increasing the sour cream to a cup. I let it simmer for awhile, then filled corn tortillas with the mix.
Then I poured mole sauce over the top, sprinkled it with Mexican style shredded cheese, and put it in the oven for about 20 minutes until the cheese melted and the sauce was hot. This definitely is a keeper! There are several good mole recipes here...I don't like the jarred stuff.
The third time I made it, I changed
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Dec. 27, 2014