This recipe is courtesy of Food Network Magazine. These were a great and easy dinner. They also make great leftovers. Broiling the enchiladas without the sauce makes them crispy, which I thought was a nice touch.
The first time I made this, I used one whole pepper and it was a little too spicy for me. John loved it. The next time I made it, I used one pepper without any seeds. It wasn't quite spicy enough. I think I will keep experimenting with this. Since I don't keep fresh cilantro on hand, I used cilantro paste smeared on the inside of each tortilla. I used feta cheese and it tasted good, but I think queso fresco would be better.
http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe/index.html
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