Since I'm not one to follow recipes to a "T", I too made some modifications. Instead of the green pepper I use green chiles, more chili powder, and a few dashes of ground cayenne pepper to spice it up. I also use very little water and about half of the recommended tomato sauce.
For a rich and creamy flavor, try adding a few tablespoons of cream cheese and some Monterey Jack--it's wonderful! I've also added refried beans to these enchiladas and they turned out great.
Overall, this recipe needed some modifying to suit my tastes I also used red enchilada sauce rather than salsa , but it's a good base for the best chicken enchiladas I've made yet! These are wonderful! I do make some modifications so they are more like the Mexican food I am used to eating which does not have red sauce on the inside. I prepare the chicken in chicken broth and shred instead of cube. Next I add the cheese and other ingredients but I do not use tomato sauce or water for the filling.
I also add green chiles to this mixture. I then roll and place in the pan. I use enchilada instead of taco sauce as the topping. I find the flavor is better. I do not buy the commercial brands of the sauce like El Paso which can taste strange and instead look for a Mexican variety.
These are a big crowd pleaser and it is easy to multiply the recipe for large groups. I highly recommend them! Crystal S. Very yummy enchiladas! Probably will become a staple in our household. Minor varitations based on other reviews. Also cuts down on the sogginess other reviewers have complained about!
Used the Red Enchilada Sauce from this site to finish it off. Absolutely superb!!! Thanks Debbie for a great recipe to build on for personal preference!!! These were incredible! For the filling I skipped the tomato sauce and water and used an 8 oz. I also used a 4 oz. I topped the whole thing with a 10 oz. Rating: 1 stars. Pour over the remaining sauce and sprinkle on the rest of the grated cheese. Bake in a pre-heated oven for 10 minutes, until the cheese is golden and bubbling. Take out the piping hot cheesy enchiladas, gather up all your hungry guests and get stuck in together!
All Chicken Recipes. El Grande Burritos. Chicken Tinga Tacos. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag keep the bag open to vent.
Microwave until warm and flexible, about 1 minute. One frustrating aspect of making enchiladas is the propensity of the tortilla shells to crack when you begin to roll them. That seems so obvious, thanks!
Also, make sure the tops of the tortillas are fully covered by whatever you put on top of them before they go in the oven. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
Skip to content. Related posts: Readers ask: How long to cook frozen enchiladas? Add a Recipe. Shopping List. Register Login. Kraft User. Healthy Living. Baked Chicken Enchiladas. Roll a cheesy chicken mixture up in whole wheat tortillas in this Baked Chicken Enchiladas recipe. Top this delicious recipe with still more cheese in this easy-to-make baked chicken enchiladas dish.
What You Need. Original recipe yields 6 servings. Add to cart Add To Shopping List.
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