This is my first attempt at enchiladas, and wow what a fantastic recipe! I adjusted the recipe based on others reviews, I added a can of green chilies and omitted the jalepeno, a diced green pepper along with diced scallions, to the meat. I used reduced sodium taco seasoning, and 12 inch wheat tortillas, as well as low fat sour cream instead of yogurt. I was skeptical about the cream of chicken soup, but this is a must have ingredient. It adds a creamy flavor bomb to the cheese mixture, and it is one of those super secret ingredients that makes this dish fabulous instead of just good. I also used half mozzarella and half Mexican cheese blend shredded cheese. I dipped each tortilla in enchilada sauce before I stuffed them as well. Warning***wet tortillas are a bit messy and slippery! But it is worth it. I fit 6 into a 9 x 13 inch casserole dish that I sprayed with PAM, and dumped the rest of the enchilada sauce over the top. Added a few left over dollops of cheese soup mixture and topped with shredded cheddar. I cooked them for about 30 minutes but might let them go longer even next time. I served these with fresh chopped cilantro and diced roma tomatos sprinkled over the top. My end result resembled something from a high end fancy Mexican restaurant and the taste was out of this world! My husband couldn't stop raving about these! I think this is a great starter recipe, listen to the reviews and you have a recipe that will impress guests and definitely a keeper.
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This is my first attempt at enchiladas, and wow what a fantastic recipe! I adjusted the recipe...