These enchiladas are so easy, and a wonderful way to use leftover cooked chicken. I've used both white and dark meat and it's delicious either way. A few things I do differently though: I skip the jalepeno salsa, since my 3-yr old daughter doesn't like things too hot, and I usually add extra green chilis to take its place. Also, I add about a 1/4 to 1/3 cup of cream cheese spread and a little onion with the food processor ingredients. Then on top, I sprinkle sliced jalepenos (deli ones from jar) for my hubby, and on top of mine & my daughter's I sprinkle sliced black olives. Such a versitle recipe sure to please the whole family, and easy to make!!!
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