Easy!!! All they needed was a little KICK which I did by adding salt/pepper and some spices. For some reason, it only made 5, but that could be that maybe I didn't get enough meat off my chicken. These were very good and so eay to make. I loved the Swiss cheese! So different! The Swiss made the dish for sure.
Yeah, our family favorite! I had to review this, as I made them with our other sister yesterday! Yum! Thanks for putting it here where I can find it!
Kelly, we enjoyed this a lot. We started with leftover chicken and just went from there. A couple of enforced changes - subbed Mexican spiced tomatoes for the tomatoes and cheddar for the Swiss cheese. Fantastic, easy to follow instructions for this novice and a recipe we'll definitely be making again. Thanks for sharing and made for ZWT5 Sirenas!
These were easy and good. To make them fabulous I will add a can of chopped green chilies to the chicken mixture next time, and also top with green enchilada sauce in addition to the tomatoes. I used Chihuahua brand Mexican White Cheese (I got at Walmart) instead of the swiss cheese and added salt and pepper based on previous reviews. The cheese is mild and did not overpower the dish. I served this with Shirley McCorkle's refried bean recipe adapted to use canned pinto instead of dry!
These looked beautiful and the directions are very clear and accurate. This made 10 hearty enchildas for me.We enjoyed these,although not as much as I had anticipated.I love Swiss cheese and I thought this was an interesting twist on enchiladas,although it was a bit too cheesy, the swiss really overpowered the other ingredients for me. I made no changes to the recipe at all.
I found that these needed a little salt and pepper. Next time I might use salsa in place of the canned tomato inside and on top of the enchladas. But, my family loved these as they were.Thanks for such an easy recipe.