1 Review

The resulting enchiladas made for a pleasant meal, but I would make changes next time. My family felt the amount of sauce should be reduced as the enchiladas were swimming in a very rich tasting sauce. I didn't drain the rotel or green chilies as it's not mentioned, but did cook the mixture until reduced and almost dry. I had quite a bit of the chicken mixture, approx 3 cups, so had far more than the mentioned 2 T per enchilada. I overstuffed them, added two more tortillas, and still had some to sprinkle on top. Thank you for sharing the recipe. Made for Spring 2013 Pick A Chef.

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Susie D March 29, 2013
Skinny Sour Cream Enchildas