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Chicken Enchiladas II
September 19, 2002

THE BEST enchilada recipe I’ve ever tried! This was better than the restaurants!! (Okay well, close!!) Everyone I made it for RAVED. The changes I made: I used a pre-cooked rotisserie chicken from the grocery store for the chicken filling (a little more expensive, but well worth it), CORN tortillas instead of flour (I think enchiladas are technically supposed to be made with the corn tortillas), and for the sauce, instead of adding the 1/4 cup milk, I substituted a half a can of “Ortega’s” red enchilada sauce. This was key, if you ask me! THIS WAS SOOO GOOD!!!! Thank you, Steph!!

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