This is the closest recipe I have found to my favorite enchiladas at our local restaurant! I will definitely make it again. For my personal convenience and flavor, I will use 4 cans of chilis and include cheese inside the tortilla with the chicken (leftover chicken would also be perfect). I happened to have pepper jack cheese and the addition of the jalepeno flavored cheese was phenomenol. I also baked the dish because it felt like a natural step--and I was also a little nervous about the green sauce. I shouldn't have been though. The creamy, chili flavor was outstanding! As a matter of fact, I was wishing there was more sauce, and then wondered if baking had made the dish drier than it should have been. I think next time I will just broil the cheese to brown it, as opposed to baking it. Thank you for this delicious recipe!!
I just happened to be making this recipe two days before Thanksgiving, and will use the "Turkey Brine" recipe here by Sheri Gailey. The brine for the turkey recipe starts out the same way as the enchilada recipe, so after I removed the liquid I needed for the enchilada's, I added sea salt to the remaining broth to use for the turkey. Double bonus!
Was this review helpful?
0 users found this review helpful
This is the closest recipe I have found to my favorite enchiladas at our local restaurant! I...