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Gilmer, Texas

Member since Jan 2005

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Reviewed Roasted Green Chile-Chicken Enchiladas

Jan 28, 2013 in Food Network Community Toolbox on

They had a little kick, but they were a tremendous hit! I had to do something different for the chicken, as the store was out of rotisserie. I took 2 chicken breasts, coated them with seasoning, and poured roasted chili/tomato mixture over the chicken. I baked it at 350 for about half an hour, and shredded the chicken. The sauce I did the same"

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