edpaffjr.comI made some delicious chicken enchiladas last night, loosely following this recipe. Typically I just take a can of enchilada sauce, combine it with some chicken and cheese and call it a meal. This time I wanted to find something to add to the sauce to make it even better. This recipe definitely did the trick.
Instead of using ground chicken, I baked a chicken breast and then shredded it. I didn’t have any jalapeños, but I did have the diced tomatoes with green chile peppers. I’m not sure it was exactly 10 ounces, as I had used one cup from a 14.5 ounce can earlier in the week for an Indian dish. Other than that I tried to stick to the recipe, although I did add extra onion, both to the inside mixture and on top of the enchiladas once they were rolled into the dish. Once they were done I topped them with some hot sauce and sour cream and they were fantastic! I’ll definitely be making these again.
Yum. I think I will have to try that one too. Did you actually buy the rice & chicken sauce mix with broccoli or did you just use regular rice?
Oops, I forgot that was listed in the recipe as well. I didn’t use any rice at all, just left all of that out. Maybe next time I’ll try it with…