Delicious, but I also made a few changes. I cooked chicken breasts, which I'd sprinkled with cumin and chili powder, in a little olive oil. Covered to steam the chicken. I did eliminated step 3 altogether and didn't saute the onion etc. I simply added it raw, to the filling. I increased the sour cream, but next time may add a little milk when I pour the mixture over the top. I also put a little cheese inside each enchilada. The best change I made: Drain one can of Rotel tomatoes and add a couple of tbsp. to each enchilada. After putting the soup mixture on top, add any remaining onion and tomatoes. My family loved it!
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