There are about a million ways to create an enchilada recipe, and this for sure isn’t the only one, but I prefer my enchiladas with a tangy, creamy sauce rather than the red sauce. Most of all I prefer them without cream of chemicals soup in the mix.
These are delicate with a touch of heat in the tender chicken and a snap of green chili in the sauce. I prefer corn tortillas for my enchiladas because they add flavor and texture and hold up well under the sauce. The sauce is creamy and rich with a tangy bite. Continue reading