These provided me with a satisfying meal. I did find the enchiladas fairly bland, even though I had added 5 moderately hot green chilies. They must not have been as hot as I had hoped, because I couldn't even taste them. Next time, I would like to add more, hotter chilies. I also plan to saute the onion in some of the butter and then proceed to the sauce making. Even though the onion is baked, I find I prefer it sauteed. Thank you for sharing this recipe with us.
YUM! I had some leftover chicken in the fridge so this recipe was perfect. I only used 1/2 cup of onions (which I quickly sauteed and which I highly recommend as there were still a couple crunchy onions in mine after 45 minutes in the oven), and then added a small can of chopped green chilis (excellent addition). I didn't add any sauce to the inside of the enchiladas, but instead just drenched the tops of them with all of the sauce - I would do it this way again. The sauce was quite bland, so I added some Chipotle seasoning (similar to taco seasoning), some oregano, some salt, and some all purpose seasoning - with the seasoning in the sauce it pushed my version over the top to a 5 star. Made for PAC 2012.
This was very easy to make and had a good flavor, next time I think I will include peppers or another veggie. It made tons of sauce, too. Sauce has a great flavor.
Incredibly easy to make,and with predominantly store cupboard items,this enchilada dish is a great standby recipe.I made mine with some Cheddar mixed with some Mexicana cheese,for a little bite.My DH practically licked his plate clean,and declared it gorgeous,so I guess I'l be doing this again.Thanks UGA Fan.Made for PRMR.