This is a winner!I used chicken thighs, instead of breasts, as I think thighs are moister(that fat content) and don't dry out when baking. I fried the thighs in olive oil with cumin, chili powder, salt and pepper and set to cool before shredding. (I used the pan drippings to fry the rice for my Mexican Rice.) The jalapeno salsa I got turned out to be a red sauce, so think I will make my own next time. It is a bit on the spicy side, but nobody felt it was too spicy - might be for kids, though. The flour tortillas were kind of glue-like, but everyone thought it was OK. I think maybe heating the pan and bottom liquid in the dish before placing the enchiladas might mitigate that, though. Will try next time. This was a huge hit with my dinner guests and one I will use again and again.
Was this review helpful?
0 users found this review helpful
This is a winner!I used chicken thighs, instead of breasts, as I think thighs are moister(that...