This was a great recipe! I made a few changes, first by ignoring the call for pre-cooked, cubed chicken (ew) and instead making my own pan-fried (no breading) chicken breasts. They were marinated southwest style. After cooking them I chopped them into small, thin pieces. I the immediately made the sauce, ignoring the call for onions and using Cream of Chicken soup instead. Instead of adding the cheese to the chicken, I added it right into the sauce to let it melt. I also used salt, garlic salt, black pepper, and hot sauce to give the sauce more dimension. I mixed 1/4 of the sauce with my chicken, loaded and rolled my enchiladas, smothered them with the rest of the sauce and cheese, and baked until the sauce bubbled. It was a huge success! Would definitely make this again, tweaking the recipe further to change it up. Delicious and simple!
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This was a great recipe! I made a few changes, first by ignoring the call for pre-cooked,...