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These enchilada's are deliscious. I will definitely be adding this to my repertiore. I made it as written with the following changes/clarifications: I used a 9/13 inch pan. I only made 12 of the enchiladas, if making all 24 you will have to have 2- 9/13 pans, or a much bigger pan. For the spices I added 1/2 tsp of Oregano and 1/4 tsp of Cumin. I added 1 tsp Salt and 1/2 tsp Pepper to the water that the chicken was cooked in. I feated my cast iron skillet and brushed it w/ vegetable oil. After shredding the chicken I added about 1 cup of the green enchilada sauce, about 1 cup of the cheese, one can of diced green chilies and all of the onions I could skim out of the wather that the chicken was boiled in. For the sauce that is poured over the assembled enchiladas I added about 8 oz of sour cream -- too much. I ended up having to go out and get more green sauce to balance the sour cream to sauce ratio. I would say that 1/4-1/2 of a cup of sour cream would be more appropriate. Next time I might try to add some of the sour cream/enchilada sauce to the chicken mixture, just a thought. Prepared for P.A.C Spring 2008.