Oh my God! I would give this 10 stars if I could. I kept true to the recipe except for number of peppers and the preparation. I only used 1 large serano instead of the 5. I couldn't imagine using 5 peppers. I love spicy food, but wow that would have been way too hot. I made the chicken and sauce ahead of time. So, when it came to warming and serving, I put my shredded chicken with the chopped onions in a pan with enough sauce to just coat the chicken then heated through. I used flour tortillas but did not fry them, just warmed them in a pan making them just slightly crispy but still soft enough to roll. I rolled the chicken mixture, the cheese and a little cilantro in each tortilla, placed them in a dish and covered with the rest of the sauce, sprinkled with cheese and heated in a 375 degree oven for about 15 minutes. Then served with a dallop of sour cream and sprinkled with cilantro. I served with black beans and I mean it was one of the best enchiladas I've ever had. I want to try this next time with pork to mimic my favorite Mexican restaurant. Thank you so much for this recipe. I found queso fresco at a Mexican grocery store. Couldn't find it in a regular grocery store.
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Oh my God! I would give this 10 stars if I could. I kept true to the recipe except for...