Absolutely delicious dish!! However, I did prepare the chicken a little differently than the actual recipe. Instead, using my slow cooker, I added the chicken breasts (whole), about 1 c chicken broth, and a generous sprinkle of cumin, garlic powder, and a pinch of chili powder. I then cooked it on LOW for 6 hours. When the chicken was done, I shredded it and put the meat aside, (reserving all of the leftover broth), while I browned the onions and chile peppers. Once the peppers and onions were ready, I mixed them together with all of the reserved broth from my slow cooker, the shredded chicken, and an entire taco seasoning packet. I also used whole wheat tortillas instead of the corn and slapped some refried beans on the bottom of each tortilla. The cottage cheese made this dish SO creamy and yummy, it's a wonderful addition. Lastly, I followed another reviewers advice of really covering the enchiladas in the sauce to keep them moist. Both Hubby and I loved these :~)
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Absolutely delicious dish!! However, I did prepare the chicken a little differently than the...