I've done chicken enchilladas before in one form or another but I decided to try a new recipe since the others I've tried from this cookbook have been fabulous.
I started by sauteeing the onion and chicken together.
In a small bowl I then mixed mushrooms, green chiles, sour cream, almond slivers, chili powder, cumin, salt and pepper, adding the chicken and onion mixture at the end.
I then placed a small amount of of the mixture on a corn tortilla, adding a sprinkle of shredded cheddar cheese and then tightly rolling up the tortilla and placed seam down in a greased pan.
After about a dozen I decided enough was enough...how many could two people eat? I will say that I had a hard time keeping the shells from cracking open...I ended up brushing them with olive oil and even that didn't really help.
I poured on the sour cream and cheddar cheese and baked them for about 15-20 minutes.
Tastey looking yes? Well I have to say they were a bit bland and the torilla shells were kinda tough. It was okay, but I think the ones I make on my own where I make a creamy sauce that they are smothered in allows the shell to become tender and moist.
I also make mine a bit more spicy...we ended up adding some homemade salsa to them just to zing it up a bit. They were tasty and probably more authentic then the ones I usually make...I'll just have to tweak the recipe a bit next time and maybe put sour cream under them as well...
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