In this month's issue was another recipe for green chicken enchiladas so of course I had to try it out. Here is my review:
- For me it took a little long to prepare. I'm used to using canned chicken and just pulling it out of the cupboard. For this recipe I probably could have used canned chicken too, but would have missed out on the roasted garlic. So I had to cook the chicken for half an hour and shred it. Everything else was easy. The assembly was a piece of cake too.
- It baked for about 45 minutes and I pulled it out when the sauce was bubbly and the cheese was starting to brown, and then it sat on the counter to cool for about 10 minutes. (I'm thinking it could have used another 5 or 10 minutes cooking.) When I tried to serve it, though it all fell apart. You couldn't tell where one tortilla ended and where another started. But that's okay, cuz it was dang good!
- It was very creamy and saucy and with a bit of sour cream and red salsa on the side was a dis to die for!
So here's another good Chicken Enchilada recipe to add to my collection!