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Delicious! The sour cream sauce is what makes it. Even though I used parsley instead of cilantro it came out fabulous. I also used enchilada sauce instead of the salsa. I can't imagine making enchiladas without it. The one criticism I have is that even with reduced fat sour cream and reduced fat cheese, this recipe is not exactly low fat......LOWER fat maybe, but definitely not low fat. To make it even lower fat, use half or less the amount of oil called for, and forego the cheese entirely (or use much less). The first time I made these I didn't use any cheese at all and with the sour cream sauce and enchilada sauce for moistness, it still came out great. I'll definitely be making these again and again. Thanks.
I think we missed the enchilada sauce in this. We thought these were ok but I think next time I would add a mild enchilada sauce to it. Just our personal preference.
I made this a couple of days ago but have only just got round to reviewing it now. This was a wonderful enchilada recipe, it was so quick and easy and the flavour was awesome. I did not top with tomatoes as I did not have any but otherwise I made as is. I mixed the chicken in with the sauce mixture and spread the whole lot down the centre, rolled sprinkled with cheese baked and then just topped with a little extra salsa and sour cream. I served over some Mexican rice I made. I will be keeping this one for sure, it is a great after work fast meal, just buy a cooked barbecued chicken from the store shred meat and voila a tasty dinner in no time. A great post Kittencal!!!!
We absolutely loved these! I did cut the recipe down to serve 4. I used an 11X7 inch dish. Worked great. I used whole wheat tortillas. Other wise made as posted. These have a wonderful flavor and they are so easy to prepare. This is a keeper and will be made often. Thanks for Kittencal posting.
These were fabulous!!! I admit I did make some changes though. I made shredded chicken cooked in cajun seasoing then I accidentally left the cilantro out of the cream sauce still tasted great though and instead of salsa I used a can of enchilada sauce and poured over the top of them. I will make this again
This is a GREAT enchilada recipe. I love that it uses flour tortillas because that is how my family likes them. I did use South Beach Diet multi-grain flour tortillas and they worked fine. I used regular sour cream, 2 percent cheddar and mild Pace chunky salsa. I subbed canned mild diced green chilies for the jalapeno peppers. Baked this way, without sauce over them, the tortillas don't get pasty. I LOVED all of the flavors and textures. I was tempted to try 1 as a cold wrap before baking them...may be next time. Made for 1-2-3 hit wonders.
Just the recipe I was looking for! For fun, I used KCShell's recipe for corn tortillas (#92902) to wrap them in and it was great! Cook on!