Thought it was good but not great. However, the filling inside the enchiladas is enough to make each serving saucy enough. I enjoyed this dish. He gobbled up everything even the leftovers and asked when I would be making it again! Somebody added roasted corn...didn't have any, but I will use next time. Otherwise very good flavor. I omitted the butter and did not toast the tortillas. Green onions make it. Will use this recipe again. Would definitely make for guests. Super creamy and cheesy! We used whole wheat plus tortillas. over the oil/ flour tortilla thing lol
And so pretty I almost didn't want to eat it! I'll def leave the garlic out next time, otherwise it's great!
After making these changes, this recipe is one that my husband and I make frequently! Also, sharp cheddar or pepper jack cheese would be better. I was only able to fit 6 enchiladas into my 9x13 pan, and even those 6 were squished in. Excellent dish! I kicked things up a notch and made this recipe 100% Vegan. The final product was very flavorful. I also did not add the cream of mushroom soup but instead added about 1/4 cup of medium taco sauce. One enchilada is enough for a serving accompanied with a salad. Baked for 15 min then added a little of the green taco sauce and 1/2 of the cheese on top. Excellent! I also think the butter can be left out. ALso, it was bland for my tastes, even though I added cumin and extra pepper... maybe add chili powder or mexican seasoning blend? I also reduced the cheese to 1.5 cups instead of 2 for the mix. It really added lots of "Mexican favors". Working with 1 tortilla at a time, brush oil over both sides of tortilla. I feel plain chicken is, well, too plain, so I cooked mine in chili powder, garlic, onion powder, cayenne, and lime juice. Fat free sour cream, fat free cheese (inside) lowfat outside, added cannellini beans, used salsa verde instead of chopped chillies (makes the heat a little more consistant), poached chicken in peppercorns.....and used cooking spray on the tortillias instead of oil (works great)....can do all of them at one time broiling them in the oven instead of in a skillet. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. But it turned out i had a mild jalapeno so it didn't help much. Based on the comments about it being bland, I sprinkled in some cumin and some fresh cilantro from our summer garden. I left out the butter (just didn't understand the need for it!) The tomoatoes added such a pretty color. and experiment with other spices. This was really good! Serve with Easy Corn Casserole recipe from Cooking Light. I sauteed the onions first (personal preference). Make this for a busy weeknight or even for celebrating Cinco de Mayo. My fiancée makes me make these all the time. Definitely a keeper!
I cooked and shredded chicken breasts, used low fat cheese and sour cream and heart healthy tortillas. We pack them pretty full they're filling and perfect along side a salad. It's a matter of personal preference. Perhaps it would have been better with a red salsa. This is a good recipe, but I did change a little due to ingredients on hand.
I had friends over for dinner and had never made this recipe before and it was a HIT! Make some guac, skinny margaritas and you have a great meal :). this link is to an external site that may or may not meet accessibility guidelines.
Jazz it up a bit by poaching the chicken first with a bay leaf and a handful of peppercorns, then shred the meat with a couple of spoonfuls of jarred salsa (Pace is good). Made it 3 times and finally think it has the taste we like. I found that leftovers were even better the following day. I think Cooking Light could have lightened this more with these kind of changes, but just use your own tastes. But I have a feeling it will be delicious. Love this easy recipe. I live in Texas and quite a few Tex-Mex restaurants use flour tortillas for their enchiladas.
The tortillas get a little crispy, but I like them that way so does the family. Shred once cooled. I got a rotisserie chicken a day before and cleaned the meat off the bone and then used this pre-cooked chicken the day I prepared this dish, cut my prep time down tremendously. I use a larger 14 oz can of Nature Valley cream of chicken and it works very well. I think if I did make it again, I would try redsox19762 's suggestions. I skip the step of frying the tortillas. Other changes I would personally make or did make would be, as another reader suggested, add some salsa to the mix, as despite my love for creamy, cheesy goodness, I found myself craving a little acid and kick. Great for when you are having guests and you want to impress! I will definitely make them again! I remembered it being pretty good the first time but thought it was bland the second time. The only change I made was to add a bit more sour cream into the chicken mixture before placing them in the tortilla shells. Mixed reviews in my house. shred. I'm with RIck on this one. foil on top and then removed foil for additional 5-10 minutes to finish melting This is a delicious dinner option! I served it at work, and it disappeared, so it works for some people's tastes. I also used light sour cream instead of plain lowfat yogurt, didn't add the butter or oil, added a second can of chiles, whole wheat tortillas = really good for a weeknight dinner.
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