THESE little beauties were excellent. I usually order enchiladas with green sauce of sorts when I go to Mexican restaurants, and these did not disappoint. I actually liked them a lot better than a lot of the restaurant variety because I could use good chicken inside, not the fatty kind that they often will serve.
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| from sissistersstuff.com |
They were fairly straightforward to make - the worst part by far was shredding the cooked chicken, though I did see that some people will cook their chicken, and then while it is warm put it in their Kitchen Aid with the paddle attachment, let 'er rip and then the paddle will shred the chicken. When I get such a machine, I'll have to try it. Shredding meat is not my favorite task.
My 7-year old said that he wanted to help make them, and he did great. The directions were very easy to follow. Here is how ours turned out:
We had two requests for this for a birthday dinner, so I think they were a hit! I personally preferred them on day #2, but the boys all liked them better on the first day. We still horked them down, at any rate. This is definitely going into our family favorites. One of my favorite things about these enchiladas is that it doesn't use cream of chicken soup - it has more of a "fresh" flavor.
Family Rating: ****
My Rating: *****
Cost: $$ (closer to the $5 end than the $10 end)
Difficulty: Moderate - you have to make a "roux" and shred the chicken, so it's a little bit more labor-intensive than dumping stuff into a pot. Still not too bad, though.
1 comment:
these look delicious (and sound delicious). i just printed off the recipe to try next week.
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