I've eaten/made enchiladas all my life...&, I LOVE this recipe! The tortilla prep is perfect - keeps them light but pliable sans microwaving them w/just enough oil so they don't sog in the sauce. The mixture of chicken (a use for the last of that rotisserie chicken!) and veggies keeps it light and is a delicious variation on the more traditional version; the green sauce is bright and fresh ( but, won't lie: I also made variations of this recipe using red sauce, varied the type of cheese, & some variation of the filling mixture..all GREAT). The prep of cooking the veggies before filling the tortillas decreases moisture so they won't sog the tortillas either and the tepid-to-warm temperature of the filling helps makes the whole thing bake up pronto.
I highly recommend this recipe; + most reasonable tweaks you might make that keep the original premise of the recipe in mind (light, pre-cooked filling mixing veggies, cheese and cooked meat....or not) should work. Cudos to the WS kitchens.
Review 2 for Chicken and Summer Vegetable Enchiladas Verde
June 26, 2012
Cooks for:1 to 2 people
Would You Recommend? Yes
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