Sunday, January 3, 2016

Creamy green chili chicken enchiladas.

There are no photos, but the results of last night's cooking deserve to be marked in history, nonetheless. I made chicken enchiladas based on this recipe by Ree Drummond (Pioneer Woman) with a few slight changes.

  • MOAR PAPRIKA (hot and smoked)
  • Medium green chilis from New Mexico (in the chicken, and also in the cream sauce)
  • Cheese used was a mix of medium cheddar and Monterey jack, cuz that's what was on hand
  • Used Don Pancho's tortillas that are a cross between a flour and corn tortilla
  • Added mushrooms to the filling
So. Damn. Good. 

No comments:

Post a Comment