I'm not a fan of green sauce but I am a huge fan of chicken enchiladas so I decided to make this recipe halfway and replace the sauce part with canned red sauce. And it was great! It was really quick, I think the part that took the longest was picking the chicken. Besides changing the sauce, the only other thing I changed was the cheese. My store only had huge blocks of queso fresco so I just sprinkled the same cheese I used on the inside (Mexican blend from Costco) on top. Oh, and I forgot to put the cilantro inside the enchiladas so I just sprinkled a bunch on top. And has anyone ever heard of "culantro"??? Because that's what I accidentally bought today and it's fabulous! It's basically cilantro with different (read: better) shaped leaves. As someone who meticulously pulls the leaves off any herb so as to not get any stem, this worked out in my favor in a big way. Here's what the package says: "Truly a great 'find' CULANTRO explodes with the same distinctive flavor as Cilantro (leaf form of coriander) but holds up longer in the refrigerator or in the garden." huh. Anyway, that's why my cilantro looks like basil. It's the way superior culantro. I'm a believer! And these enchiladas were super quick and tasty. I would definitely make them again =)
**also, I didn't measure, just used the all the chicken from one rotisserie chicken and it ended up making 13 enchiladas!
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