Chicken Enchiladas with Red Chili Sauce

From America's Test Kitchen Live!: The All-New Companion to America's Favorite Public Television Cooking Series

Cookbook

Author(s): Cook's Illustrated Magazine, John Burgoyne, Daniel J. Van Ackere, Carl Tremblay

Page 162

Cuisine: Mexican

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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Peckish Sister

14 years ago

★ ★ ★ ★ ★ 4/5

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The chicken thigh meat is perfect in this cheesy enchilada. You only use part of a can of pickeled jalapenos, and I freeze the rest for another batch. Today was the first time my corn tortillas were so tender I did not need to soften them in the oven and the resulting enchiladas reflected that tenderness, but very delicious. My go to recipe.

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