Vegetable Enchiladas

To make chicken enchiladas, add 4 cups cooked, shredded meat to the enchiladas. Remove and discard the skin from purchased rotisserie chicken, then pull the meat from the bones. Shred the meat and add to the cheese mixture before assembling the enchiladas.
Average Customer Rating:
4 out of 5
4
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Vegetable Enchiladas
Review 1 for Vegetable Enchiladas
4 out of 5
4 out of 5
cjbuddy
Denver
July 25, 2011
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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made it spicy!
July 25, 2011
Cut the recipe in half, added rinsed and drained black beans and used spicy habenero tomatillo salsa. Very light and fresh! I was a bit generous with the sour cream on top too. With the fresh corn and zucchini from the farmers market this is a winner!
Pros: Quick, Easy, Adaptable, Will Make Again