By *Parsley* on January 13, 2007
Photo by Nikki Kate
Photo by Nikki Kate
"A quicker and easier alternative to rolled enchiladas."
Serving Size: 1 (309 g)
Servings Per Recipe: 6
"I was worried to try this out on the fam--I never know anymore if something is going to be a hit or a bomb. I had to use Ro-tel tomatoes in place of tomato sauce and enchilada sauce because that was all I had. Everyone loved this!! I think the enchilada sauce and tomato sauce combo would have made this even better, so I will do that next time. Thanks for getting me through another meal with picky teenagers! KCShell"
"Such a quickie dinner! We love enchiladas in our house but this is a perfect alternative if you don't want to heat the oven up or take time to roll up the tortillas. This time we kept it vegetarian--doubled the beans and added some corn Served with diced lettuce and tomatoes. My non-eating 5 year old even ate it without having to remind her to eat a hundred times!"
"My family loved it. My 8 year old daughter wanted to take the leftovers to school for lunch the next day. Will be adding to regular rotation."
"I had to cook the chicken to use in this dish. While it was cooking I browned the tortilla pieces in the oven. I thought the sauce was a little plain so I added some salt, pepper, garlic powder, cayenne, & seasoning salt to it. Very easy to make. Thanks Parsley"
"This was very good. I wasn't sure as I was cooking it, it looked a little goopy but it tasted great. Made it with spanish rice and pico de gallo. Is definately going in monthly rotation. Thanx!"
"OH WOW!!! This is really good. I am so glad I made it. Very easy to put together on a busy night. Especially when you have leftover chicken. I only used 8 flour tortillas, as mine were the oversized ones. I would not change anything on this recipe as it is really good as is. I will be making this over the summer when it's to hot out to start the oven. DH loved it, so it's a winner in our house!!"