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These are a favorite of mine and my family - a fresh tasting medium spicy enchilada. I often double (or even triple) the recipe when I need to bring a meal to a friend. Originally from Southern Living magazine. I like to use the salty, juicy breast meat of a rotisserie chicken. To make them milder, use plain Monterrey Jack cheese, to make them divine, use Chipotle Jack...yummmmm! I often make them in the morning, place in the fridge then pop in the oven when company gets here.
Units: US | Metric
Serving Size: 1 (356 g)
Servings Per Recipe: 4
The following items or measurements are not included:
green tomatillo sauce