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We wanted to see what we could do with chicken and Vanessa sourced a fun Chicken Enchiladas recipe!
SOPHIE:
Expertise: I cook chicken all the time, but never enchiladas.
Ease: Easy, but time-consuming.
Customizing: I added zucchini to the chicken mix and sour cream to the top of the enchiladas, thereby removing any healthy features of the recipe.
Repeatability: I’m definitely making it again, it was so delicious!
Melissa’s Nutritional Tidbit: I like how Sophie added some zucchini to her chicken enchiladas. The vegetables complete the meal, but don’t hesitate to add more veggies to your meal. Instead of using tomato sauce, maybe use diced canned tomatoes (low sodium). You can also add red and green peppers. Don’t worry Sophie, you didn’t completely remove the healthy feature from the meal! If you are trying to cut out some fat, I would advise against the sour cream though!
HADAS:
Expertise: Noob extraordinaire. I am so bad at cooking chicken.
Ease: So easy! Look, my mother did all of it, but it looked very easy and not scary at all.
Customizing: So we didn’t have the corn tortillas, but I made it and then put it in a pita. It was spicy, but not enough that it bothered me. I also reduced the quantity to 4 servings and did not use cheese because I am prohibited to mix dairy with beef or poultry.
Repeatability: This was so easy and healthy that I have to make it again because I don’t know how to cook chicken otherwise!
VANESSA:
Expertise: Enchilada pro
Ease: This recipe was a breeze.
Customizing: I only used one jalapeño and that was a bit a spicy. But then on the second day, they were just perfect spice-wise. I also only used 1 bag of cheese. I didn’t think that made much of a difference in taste.
Repeatability: I make different versions of enchiladas all the time because I’m trying to perfect my mom’s recipe – alas I haven’t figured out how she does it. And when I ask her, she says she just “throws stuff into the sauce.” So, it will remain a mystery.
Bakaaa!
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