This recipe was fabulous! I invited my parents and brother over for dinner and they went crazy for it and want me to make it again for them soon!
I made some modifications: I swapped flour tortillas for 12 small white corn tortillas. NOTE: You must fry the corn tortillas in vegetable oil so that they won't fall apart when you roll them. Also, I used 1% milk, light sour cream, and a tri-cheddar blend rather than one variety of cheddar. Lastly, I used shredded chicken instead of cubed. (I had about half of a chicken I had roasted the night before leftover and just used that.)
For those commentators saying they doubled the sauce recipe, I found the amount of sauce to be just right, so long as you spread it with a spatula over the enchiladas and make sure to not to overcook the sauce. Then again, I don't typically like my food swimming in sauce, so it's really a matter of taste.
I might try this recipe with jalapeños next time for a bit of an even spicier kick.
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This recipe was fabulous! I invited my parents and brother over for dinner and they went crazy...