This may very well be the longest rating I've ever done. First, what a pain in the rear to make. I recommend heating the corn tortillas up in the microwave for a minute or so before you even bother with the cream. I'm not sure what the cream did for this, but whatever. I'm guessing that I didn't let them soak long enough and so they broke up which is why I heated mine up. Second, it's totally worth it! I marinated the chicken in one cup margarita mix & ground pepper. I used a poblano pepper for it's mildness. I drained the tomatoes and onions out of the soup to please the children. I made 4 with only the wonderfully seasoned chicken a small amount of cheese, topped with Hatch's Enchilada Sauce. I made 6 with all the fixings, which I added back into the chicken. I found I still had another 4 enchiladas to make and no soup left, so I rolled them up and topped it off with the half a can of enchilada sauce that I had left. I can't believe these annoyingly long-to-make enchiladas were worth the time and effort, but they were. Thank you, Gerry.
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This may very well be the longest rating I've ever done. First, what a pain in the rear to...