This is a great base recipe and jumping off point for a perfect enchilada. I followed another reviewers suggestion and cooked the chicken breast in chicken broth in a slow cooker on low for roughly 4 hours, which allowed me to shred the chicken instead of cube it. Since my boyfriend and I prefer a bit of spice I did add some chopped onions, chili powder, and a bit of cumin for some smokey flavor. I also added about 3-4 tablespoons of medium salsa to the chicken mixture, which really helped moisten the chicken and add a nice stronger flavor. While the cheese sauce topping was extremely tasty, I would say you could cut it in half or cut it out all together and use a red enchilada sauce for a lighter meal. I realllly love cheese, but the cheese in this recipe was even a little tiny bit much for me. In any case, its a great starting point for a recipe, and I highly recommend it. I can also see how the recipe would be perfect for kiddies as written. Thanks for the great recipe!
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This is a great base recipe and jumping off point for a perfect enchilada. I followed another...