These enchiladas are amazing! Have made several times and have tweaked by using rotisserie chicken to save time and it adds a tremendous amount of flavor! Best sour cream enchiladas ever! Get so many compliments!
– LOVED IT. Though I am a person who likes to tweak. The only thing I did different was how I made the chicken. I boiled my chicken and as it was boiling I chopped the onion up. Once the chicken was done I shredded it. In a pan I put the onions, extra chilies, Rotel, and cumin let them cook for a little bit then I added the chicken, picante sauce, and some more cumin. Then I just mixed it together and followed the rest of the instructions.
– I have made this a few times now. The first time I made it exactly as written and it was good but bland. The next time I used Rotel instead of chillies and it helped a little bit but not everyone cared for the spice. I made it again tonight as a double batch but added a McCormick enchilada dry sauce packet (just the seasoning, ignoring the packet directions) and about 3 spoonfuls of minced garlic to the meat and onions while it cooked. Then when I made the sauce, I used garlic butter for half the butter. This helped the flavor tremendously while keeping it very mild. I served it with salsas too so people could up the spice individually. Also, I used the carb smart tortilla wraps and they worked just fine!
I love getting this at Chinese restaurants, and now I’m so happy to say I can make them at home. So tasty!
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