Cooked chicken, soured cream, Cheddar cheese and spring onions are seasoned with cumin and fresh coriander, stuffed into tortillas and topped with your favourite salsa. Twenty minutes later, it's ready to serve!
For those having trouble with the corn tortillas- if you heat some of your sauce in a skillet and dip each tortilla in hot sauce just long enough to make pliable you can roll beautiful enchiladas every time. - 31 Jul 2004 (Review from Allrecipes US | Canada)
The enchiladas were pretty good. I made two pans; one with salsa and one with enchilada sauce. the sauce definitely tasted better. Next time I will use flour tortillas and more cheese. - 01 Jan 2003 (Review from Allrecipes US | Canada)
My husband and I cooked this together, we used flour tortillas instead of corn and we added the salsa to the chicken. Also, we substituted the salsa on the outside with a red chile enchilada sauce and added shredded cheese on top. It was great - 13 Feb 2005 (Review from Allrecipes US | Canada)