Lovely enchiladas with a filling of chicken, onion, sour cream, Cheddar cheese and spices. A great easy dinner.
Yum , I also substitute a chicken breast for a can of 5 bean mix (or any beans desired) gives it adds that mexican feel - 11 Aug 2010
I know many if you have found this recipe to produce a soupy mess if the water isn't cooked down. Please try my variation on the recipe: Omit: 1 (15 ounce) can tomato sauce 1/2 cup water 1 (12 ounce) jar taco sauce 1 tablespoon chili powder 1/2 pint sour cream Replace the ingredients above with the following: 1 can (10 oz) La Preferida Enchilada Sauce (Hot or Mild) 1 jar (16 oz) Frontera Grill Salsa (I like the Chipotle Salsa) - 02 Apr 2007 (Review from Allrecipes USA and Canada)
This is one of the favorite things I've made from this site. It was very time and labor intensive the first time I made it, but each subsequent time I get faster. I make a double or triple batch, and freeze the extras after rolling. When I'm ready to prepare I take out the amount needed and put in a baking dish, throw on the sauce and cheese and into the oven. The second and third times I serve it from frozen are even better than the first batch that doesn't see the freezer! Using the other reviewers suggestions, I omit the water, substitute salsa for the tomato sauce, chopped chiles for the green pepper, red enchilada sauce for the taco sauce, and use reduced fat cheddar. I poach my chicken in some chicken broth and herbs, then shred it with 2 forks. I've also tried it with a supermarket roasted chicken, but my family likes it best when I've poached it. Sooooo delicious! - 07 Jan 2007 (Review from Allrecipes USA and Canada)