Always gets great reviews.Īlthough this recipe is relatively easy to prepare, it is missing what I feel to be traditional Mexican flavors. I make this all of the time - I use a store-bought rotisserie chicken and it is a fairly easy dish. The one that we got was kinda bitter and we didn't really like it too much. Make sure and buy the right enchilada sauce. I added diced green chilies and cilantro to the onion mix for a little more flavor. My mother-in-law, who abhors Mexican food, went back for seconds! I also only used about 2 cups of the enchilada sauce. I did add a little cumin to the chicken, and I did add the onion and pepper mixture directly to the chicken. I used some leftover chicken that I had previously cooked in slow cooker with salsa, and it was perfect. This was my first time making enchiladas, and they turned out well. There are plenty of other recipe sites on the net that start with a can of Cream of Mushroom soup, and I'd hoped for better here. I love Bon Appetite and Epicurious, and I love most of the recipes I find here,īut I don't come to THIS site to see one of the ingredients listed as "bottle enchilada sauce". Replace the basil with cumin if you want more authentic flavor! And if you need more sauce just add chicken broth to your last bit of sauce, it will stretch it out well. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Repeat with remaining tortillas, chicken, onion mixture and cheese. Roll up tortilla and place seam side down in prepared dish. Spoon 2 generous tablespoons cheese atop chicken. Sprinkle with 1 generous tablespoon onion mixture. Place scant 1/4 cup chicken in center of 1 tortilla. Lightly oil 13x9x2-inch glass baking dish. Add onion, pepper, oregano and basil and sautee until onion and pepper are tender, about 5 minutes. Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Transfer tortilla to paper towels and drain well. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat.
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