By Little Bee on May 04, 2006
"This a is a great way to use leftover chicken or rotisserie chicken. These creamy enchiladas are quick and easy to make. It's comfort food with a fraction of the fat."
Serving Size: 1 (222 g)
Servings Per Recipe: 4
"This was really great. It smelled incredible while cooking! I could only find the very small corn tortillas and had to use about 8 to use up all of the filling. I used about 1 cup of salsa. The only thing is the use of salsa and the white sauce turns this a funky pink!"
"These are just wonderful--great tasting, easy to make, and healthy too!! I was looking for (and not finding) a skillet enchiladas recipe that didn't use canned soup when I came across this one--so I made this in a large skillet. The enchiladas were probably more moist than if they'd been baked, but the flavor was still exceptional. And it was easier than baking (we have an old oven that takes forever to heat up!). I'll be making this again soon! Thanks Little Bee!!!"
"This is very tasty, I used one packet of tortillas (10 in packet), a 400 gram tin black beans, the equivalent in frozen thawed corn and a jar of salsa...used 2 cooked chicken breasts and 1 cup of lite sour cream. It was delicious!"