Such a fabulous, creamy enchilada, still including a light tomato taste. It's even better with tortillas that you cook at home (sold raw). I doubled the recipe, and instead of adding 2 cans of cream of chicken soup, used about 3/4 cup more sour cream. Then I seasoned the chicken with a bbq rub by Durkee (st. Louis style). I included chives, red peppers and omitted the chili powder. It flew off my family's plates!
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Such a fabulous, creamy enchilada, still including a light tomato taste. It's even better with...