Chicken Enchiladas

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Chicken Enchiladas recipe
Cooking Light, May 2010

They need cheese in with the chicken. I would also add some green chiles or something. They were a bit dry in the filling. Or maybe some of the sauce in with the chicken?

They were good and the sauce is mighty tasty. I was thinking as I read the recipe, “Hmm….tear up a tortilla and add it to the sauce? I hope it doesn’t taste like Mexican polenta!” It didn’t. It thickened the sauce and didn’t add much to the flavor. I used fire-roasted tomatoes for the sauce to add a smokiness to the flavor. It made for a very yummy sauce for the enchiladas. I may use that recipe in place of store bought enchilada sauce. I’d need to add cumin and chili powder, though.

Oh, and be careful how you heat the tortillas up. Sometimes they will disintegrate if you do it incorrectly. Just saying…

Measuring cups and spoons
Cutting board
Small sauce pan
Casserole dish

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