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5
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Used this for enchiladas! Yum!!!,
October 30, 2008
By tessakib
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"I loved the subtle flavor that permeated in to the chicken, although I would have liked it to pack some heat, which it didn't. If your tummy can handle it, kick the heat up with some hotter salsa to cook the chicken in because it won't be as intensely flavored if you don't. The heat just doesn't carry over to the enchilada/burrito/taco you make because the dairy products neutralize the punch of the medium or mild salsa.
I used this along with shredded sharp cheddar cheese, onion, salsa and sour cream to make enchiladas. I just oiled and warmed up some corn tortillas in the oven, dipped them in a slightly spiced tomato sauce, filled them with the above mixture and rolled them up. Then I baked them for about 20-25 minutes in a 425 oven until the cheese was melted and gooey and then served. Everyone loves seeing the cheese string out as you plate it!
I also made the recipe of Camote from here as a side dish and the whole dinner disappeared FAST! It's a nice change from the usual "Mexican night" fare of nachos or tacos and spanish rice that we usually have.
The enchiladas would not have been so yummy if it wasn't for this tasty chicken mixed inside. You've gotta try it!"
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10 of 11 people found this review helpful.
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