Enchiladas are something that I’ve never made much in the past. I am not a huge fan of the traditional red sauce variety. Since I’ve never met a white sauce that I haven’t loved, I’ve tended to lean towards this version and have found a couple recipes that I love…one being here.
Then, I recently came across a recipe that is a nice combination of the red and white sauces ~ like a creamy, spicy red sauce…the best of both worlds!
For this recipe I used 2 cups of chopped rotisserie chicken and added some chopped cilantro to the mix and topped with sliced jalapeños, too! I also used my new fave peach-pineapple salsa instead of the Pace. I decided to use light sour cream and light cheese and nothing was sacrificed ~ I promise!
Sorry, I don’t have a pic because these things flew out of the pan at our last minute backyard soireé with the neighbors this weekend! But I can tell you that they did look like the photo above!
So, if you’re at a loss of what to make on Wednesday for Cinco De Mayo, may I suggest these.
They’re muy, muy delicioso!