Wednesday, December 19, 2012
Chicken Enchiladas with Red Chile Sauce from Pink Parsley
I followed her recipe pretty closely, with the exception of a few minor changes. I added diced fresh jalapenos with the onion at the beginning; consequently, I omitted the pickled jalapenos from the filling. I also added a big tomato (diced) in with the tomato sauce and water to cook down. Finally, I did a mixture of white cheddar and Monterrey jack instead of all cheddar (simply because I had some to use up). I was a little worried about the spiciness when I tasted the sauce by itself, but when mixed with the filling and cheese it really mellows out. Seriously, make these ASAP!
To read more and view this delicious recipe from Pink Parsley click on link: www.pink-parsley.com