What can I say, I LOVE Mexican food especially when it is done right! Vicki, this recipe is outstanding!!! I would give it more then 5 stars if I could. The first batch of enchiladas I made with the queso fresco, and the second batch I made with Monterrey Jack cheese. Though the queso fresco is traditional we liked the Jack cheese better because it melted and got nice and stringy. I will definitely make this again. As a matter of fact my oldest DD has requested I make it when we host our churches teen youth group activity at our house. Recipenapped during the 24th AUS/NZ Swap.
I have made this sauce many times and absolutley love it. I think it is really important to use the bone-in breasts as they have more flavor and the skill keeps them moist. I live in New England and can't find queso fresco here no matter how hard I try, so I just use cheddar and bake them. As stated this is the real authentic version!!
Great recipe! I wasn't sure how spicy the salsa would turn out, and having to cook for two young kids, I cautioned on the side of using four (seedless) peppers instead of five. The salsa tasted great and was not spicy at all. My husband and I prefer spicy Mexican, so next time, I will make the recipe as written and make the kiddos mac and cheese.