I made Dawn_MO's creamy chicken enchiladas last night, and I

D

dawnnys

Well-known member
wanted to add my "thumbs up" to the general concesus that it's very good! I used leftover turkey and it came out great. I am jsut wondering why the recipe says to use green enchilada sauce though... how is this different from the red kind? A little tangier maybe?

Also, the turkey was extremely tender - was this because of the tenderizing effect of (the sauce?) or did I just not remember how tender the original turkey breast was?

Thanks Dawn_MO!

 
Green chile has a very different taste than red chile.

Green is actually hotter than red; red chile often has a smokier flavor. It just depends on what kind of taste you want. I used to make only green chile chicken enchiladas, but I've gotten into making red recently.

Chicken enchiladas are a great way to use up leftover turkey and tortillas (which seem to multiply like bunnies in my fridge).

 
Dawn, did you use corn or flour tortillas? I made them for company

a couple of months ago and our guests wanted the recipe. I am thinking about trying them with corn tortillas next time.

 
I usually use corn. I warm them over a gas burner flame until they are ...

...pliable, then I fill them and place them in the pan.

I prefer not to dip them in hot enchilada sauce (too messy) as some recipes instruct, or to cook them in hot oil for a few seconds (too fatty) as other recipes instruct.

The dish is wonderful with either corn or flour tortillas. We just like the taste of corn.

Michael

 
I used the flour ones. Actually, "wraps". Not being

a real lover of Mexican food, I don't buy tortillas too often because they get stale before they get used. But the wraps worked great!

 
Thanks for the tip in using the gas burner for the tortillas. A couple of years ago I

made enchiladas with corn tortillas dipped in oil, filled them and then put them in the freezer. Wrong!!! They were mushy after thawing them. I'll try the corn tortillas with the gas burner the next time I make Dawn's enchiladas.
Thanks!!

 
Oh Dawn...

blasphemy! (smile)
I am glad you liked them, I usually use flour tortillas, but I love corn tortillas actually better, but my family prefers the flour. I have never made them with red sauce, but I think I may have to try that next time.

 
Dawn, does the sauce actually make them more tender?

Or did I just happen to pick a more tender part of the turkey when I made the enchiladas?

Thanks. Your recipe is going in my "keep" bin either way :eek:)

 
I really don't know for sure...

I haven't ever really noticed a difference in the tenderness, but I have never had it toughen up on me. It might be because you really aren't cooking it very much, just basically reheating it very slowly. I am glad you enjoyed them!

 
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