I found the basics for this recipe to be a good start. I agree with previous comments that it is a little bland. I made the following changes which worked out very nice. I will make this again and again. I stuck with the flour tortillas for this recipe.
4-5 Chicken breast coated in Taco Seasoning and cooked till done in olive oil and garlic; then shredded. I did not add sauce to the chicken while cooking.
1 can cream of chicken and mushroom soup (this is a combo can).
2/3 cup sour cream
1/3 cup milk
7 oz chopped green chilies
2 tbsp Taco Seasoning
1 tsp Cumin
1 tsp Chili Powder
1 tbsp Cilantro
Use 2 heaping tbsp of sauce per enchilada
Add additional milk to remaining sauce before pouring over chicken.
Use whatever cheese you like. I used a Mexican blend and added it as layer when filling the enchiladas instead of putting it in the sauce.
This makes 6 large (burritos), lol... er enchiladas.
Cook at 350 for 35-40 min. Suggest to top with cheese last 15 min.
Next time I might try to incorporate some cream cheese into this in place of the sour cream, or use both.
Was this review helpful?
0 users found this review helpful
I found the basics for this recipe to be a good start. I agree with previous comments that it...