I have been looking for a chicken enchilada recipe that was better than the betty crocker one that I used to use. This is it! I made a few changes and found them to be amazing! Even my little boy who hates spicy loved these!! When I put the chicken in the Crock to cook, i added a good amount of Foster's beer as well as sliced jalapenos, the chopped onion, cumin, 3 cloves of garlic whole and about 1/4 tsp of cinnamon. i cooked this about 2 1/2 hrs on high, drained it and shredded the chicken. When it came to filling the tortillas,( i used white corn tortillas) i mixed the shredded chicken, cheeses, sour cream, chopped chilies and taco season together in a large bowl. I filled the tortillas and put them into a greased baking dish that had either enchilada sauce or salsa (i did each bc the salsa was less spicy for the kids) i added a bit of extra cheese on top of the filling instead of so much IN the filling. bake as usual. they came out so amazing! I preferred the salsa lined pan as opposed to the sauce lined pan. the salsa had a sweeter more familiar flavor that i go back to often. OH! i also covered mine with foil to ensure that they would stay moist while cooking and next time i will probably use flour tortillas as they are softer and easier to roll.
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I have been looking for a chicken enchilada recipe that was better than the betty crocker one...