By Heather U. on June 16, 2006
"Delicous creamy enchiladas. This recipe was credited to an old Betty Crocker cookbook by Svadhisthana on the Cooking Light Community website."
Serving Size: 1 (293 g)
Servings Per Recipe: 6
"Yummy! Used rotisserie chicken. Even with just 8 tortillas, these enchiladas rolled very small. I could not have gotten 12 out of this amount of chicken. Next time I would increase the amount of chicken and throw in a little extra cheese to make 12, cause there was plenty of sauce to go around. Creamy, yummy, and goes together quickly. Thanks for sharing the recipe!"
"Excellent dish! I made a few adjustments to use what I had - added a can of rinsed black beans to the chicken & some minced cilantro, 1 chopped Hatch pepper & about a teaspoon of lime juice to the sauce. I'm lazy so I layered it all in the pan & baked as a casserole. The ratios & bake times are perfect - not too dry; not too runny; serves well. We'll defintely be eating this again! Thanks!"