Monday, October 11, 2010
Chicken Enchiladas with Red Sauce
Cool Time: 10 minutes
Assemble Time: 25 minutes
Cook Time: 20-25 minute
Make Again: Yes
Recipe Source: Cook's Illustrated (May 2003)
Recipe Source: Cover & Bake
I first made these years ago and I really liked the recipe. I've made them several times since then, but have never added my thoughts here. I do prefer a red sauce over a green sauce, so I love this recipe much more than my last enchilada attempt.
I lightened the recipe by using half the cheese and boneless breasts instead of thighs. I also used less sauce because I made it too spicy this time.
The one tip I took from the green sauce recipe, which is somewhat similar in many ways, was to cook breast whole, then tear the cooked then cooled chicken in larger pieces first, then chop more with a knife. I liked that method.
These are really good and I will continue to use this recipe.