Chicken Enchiladas

https://culinary.kemonine.info/recipes/chicken-enchiladas/

Published

Source: Salt & Lavender

Tags

Table of contents

Inspiration

Ingredients

  • Note 1
  • Note 2
  • Note 3
  • Note 4
  • Note 5
  • Note 6

Ingredient notes

  1. Consider dialing this back if you’re going with more than 15 oz enchilada sauce and/or prefer a thicker consistency. ^
  2. Consider increasing this if you’re going with more than 15 oz enchilada sauce and/or prefer a thicker consistency. ^
  3. Consider increasing this if you’re going with more than 15 oz enchilada sauce and/or prefer a thicker consistency. ^
  4. The original recipe calls for 2.5 cups. Given this site is focused on ’eh, close enough’, I’ve left off an exact amount so it’s clear this is more ‘guideline’ than ‘rule’. ^
  5. Be mindful here: the slightly larger cans may be cheaper but will cause the recipe to be ‘wetter’ than expected. Adjust broth / sour cream / cheese if needed. ^
  6. Feel free to dial this amount back. This amount will result in a lot of tortilla in the mix and, frankly, I could do with less myself. ^

Directions

Notes

  • The mix will tighten up as it cools. Be mindful of this.
  • This recipe is a very good starting point and should be adapted to your preferences. Think of this as ‘a generic baseline’.