It does not matter where this recipe originated. What matters is that you shared it. Today to many moms and dads run out if time to even make a meal on the stove, let alone a crock pot. We all need all the help we can get. Bless your heart for sharing with us.♥️ i will make this for my grandchildren. From a mexican abuela.☺️
I'm 69 years old. As a Mexican girl growing up in the 1960's when a lot of Mexican products were not easily available in the stores, I learned to cook from scratch from my mother and grandmother. As the years went by, more canned and packaged seasonings were made available in stores. So I took the shortcut and used them. It was easier and faster. A few years ago I discovered I had stubborn high blood pressure that even with medication it was hard to control. I studied causes, high sodium in processed food. I began to monitor my blood pressure daily to compare with what I ate the day before. Indeed the higher the sodium in processed quick and easy canned and packaged seasonings caused high blood pressure the next day. I went back to old school. I started preparing my meals from scratch sauces from dried peppers, and even my own tortillas as my mother and grandmother taught me. I can control my sodium and season with salt at the table if I need to. Adding salt at the table tastes more salty than when incorporate it into the dish where it disappears into the other ingredients and you intake less salt. As a Mexican I do use the crockpot. Cooking beans in it is very convenient. I don't have to watch it and it doesn't burn my beans like it would over an open flame. I also like to cook beef for shredded beef burritos and pork to shred for tamales. I use my food processor instead of a molcajete (mortar and pestle) to grind my peppers, to make salsa and guacamole. I use my stand mixer to prepare and knead flour tortilla dough. It's easier on my arthritis. So using appliances to prepare food is not an issue in many Mexican households, it's the canned and packaged seasonings. There is a big difference in taste too. It's like having spaghetti in an Italian restaurant and spaghetti-o from a Chef Boy-r-dee can. Although I have less sodium intake and my blood pressure is well under control now, I am not suffering for lack of taste. I had forgotten how good real homemade Mexican food tastes. I remember my mother and grandmother with love and gratitude who taught me how to cook that food as a child.
All of the negative comments are really unnecessary. This lady shows us an easy recipe that is quite tasty. Why not just say "thanks" instead of picking apart everything about it? To my knowledge, she hasn't claimed to be a world-renowned chef. Just a mom that likes good food! Not your "cup-of-tea"? Keep scrolling! It is so much easier to say something nice than to be critical of everything. #BEKIND
If she would have left out the part that she learned the recipe in Mexico there wouldn't be so many negative comments. I think that made the difference.
@emmel4fun maybe she did! People in other countries don't always stick to what is the "norm" for where they are from. Example: My beloved friend Salvador, who is from Mexico, loves Velveeta cheese! I know. Yuck. But he uses it in everything! The person who shared the recipe with her could've gotten it out of a magazine? Don't we Americans enjoy recipes from around the world? I know I do! And I love adding my own "touch." I hope everyone is having a beautifully blessed day!❤️🙏☮️
Yes, to all the added ingredients. I think I would use a bag of corn chips like fritos. I would add them near the end of the cooking time. I just can't see noodles with Mexican food. MAY RICE !!
It looks delicious. Enchilada sauce is definitely served in every Mexican restaurant I have been in. With today’s prices it is good to see a hearty meal made with love. Thanks for sharing!
With the high cost of enchilada sauce today ( $3-$4 for each large can) this would be a good time to make a large batch of homemade sauce, use 56oz and freeze the leftover after you try this recipe. If it is as good as it looks you can freeze in batches to make again and use the leftover sauce for regular enchiladas. I don't know about you but my grocery, gasoline and electricity expenses have risen 50 to 100% depending on the item in the past 3 years. This looks tasty and I imagine would make great homemade frozen dinners with the leftover.
Canned enchilada sauce does not taste like an authentic enchilada sauce made with dried and/or fresh chilies, tomatillo, tomatoes, etc. If it's an authentic Mexican restaurant they will not use canned enchilada sauce.
I'm not Mexican, but I was married twice to two different Mexicans, one from Texas, the other from California, my husband's family from Texas, and always everything from scratch. My husband and his family always used caned products, so I've learned to cook both ways. Homemade always tastes the best, but when you're stretched for time working and raising children, sometimes can products can be helpful. But this dish does look yummy. Thanks for sharing. But since I'm not much of a pasta eater, I'd substitute it for rice.
Since I don't like pasta, and usually Mexican food very rarely use any if no pasta at all, au gratin sliced potatoes would be EXCELLENT in there!. I would then transfer the removable pot into an oven to melt and crust the cheese. Mmm!! I think I know what I'm making for dinner!!
I agree pasta is good for some dishes but this would definitely call for rice. Yum I can't wait to make some and try it .Serve it with some refried beans with a little cheese on top and topped off with a few black olive slices Double Yum!!
Great idea. Did you use one 8oz package or two? I have plenty of cream cheese and not enough sour cream. TIP: Unopened cream cheese is still good over a year after the sell by date so don't be afraid to buy at a discount price and think you have to use before the date. The longest I've tried was a year and a half past and was good. Tasted the same as fresh. IDK why this works except that foil seal is completely air tight. ❤
@@jimlongino8420 I have a recipe that uses loads of cream cheese, chicken thighs, one 24 oz tostitos sauce mild, two 8 oz of cream cheese and taco seasoning.. put it all together In a crockpot and heated on the low for eight hours.
Pardon the neckbeards, please. This may look great or awful depending on personal tastes. It really doesn't matter what it is classified as. Thank you for posting.
Not crazy about mixing Italian cuisine with Mexican cuisine. I’m sure it tastes OK, however, could you add rice instead of the pasta to this meal and get the same consistency?
I do a crockpot saucy chicken filling and layer it with the cheese over tortillas, corn or flour work-in a pyrex 9x12 baking dish and bake til it’s bubbly. Served with a salad and mexican spiced rice cooked in chicken broth. It’s like enchilada style lasagne. The tortillas taste amazing instead of pasta. My mouth just watered. lol 🤤
Also just a duggestion to take it or leave ut [for video poster or audience] list all fresh or 'from scratch' ingredient alternatives for folks who dont want processed products. And those watching, no need to 'yuck' or criticize the use of them - simply substitute it yourself when you make the dish. Suggesting alternatives is different that criticizing these ingredients. Thank you for sharing.
Or some even type info up on screens they leave up for a few seconds so they can be screenshot - OR they link to a blog, recipe page, etc. Sometimes, people have to build up to getting to these stages.
@@brittanygoodwin4041 I believe you are the only one who needs to calm down, I simply made a polite suggestion/request. Not sure how that's not "calm".
Thank you so much for this recipe. My house smells delicious! You can also do all this minus the pasta and make inchiladas with it, this recipe is such a great idea for lots of things, like the sour cream I will be adding it to my green chili burrito instead of making the cream out of flour and water. Great recipe.
Yix on that much Cumin... It's a very strong spice. I use it in a lot of my dishes. Be careful because you can always add more later but you can't take it away 😊
Hi thanks for sharing 👍 Have you tried chicken breast with chorizo and red enchilada sauce topped with Monterey jack cheese it's so delicious side of beans & rice it's delicious
@@LANsolo12 So you don't think anyone in Mexico eats pasta? She didn't say it was "Mexican food" just that she learned the recipe while in Mexico. Quite a big difference. (And side note: Pasta is from China, NOT Italy 😂😂😂)
So much for keeping the comments respectful. 😢 If a recipe doesnt "speak" to you, simply don't like and share, then move on. I'm not sure about it, but when the grand and great grandchildren visit, I'm making it......without a doubt, they will devour it!
I am going to make this recipe, but I am going to change it up a little. Corn, black beans 🫘 or pinto beans and instead of noodles a bag of fritos near the end of the cooking time so they don't get to soggy, or you could use cooked rice.😊
What the hell is wrong with everybody 😢 ? The only thing that she had said was if anybody had some good recipes for margaritas for whatever! My God! It looks like a great recipe even though it's off the wall. Everybody said it looked at the bomb it did so this is a beautiful! Thank you for the recipe! I just remember! Some of the best recipes were made by mistake
I prepared my own tomato sauce with organic tomatoes, I ligth seal in a fryer pan with olive oil, my chicken marinated first in natural herbs and spices
I would not include pasta (carbs), just my preference. And I would use Green enchilada sauce instead of red sauce. Again, just my preference. And I’m allergic to cheddar cheese so there goes that. But I’ll use Monterey Jack or Mozzarella. TY for sharing 👏🏼👍🏼
To be fair, my Mexican family calls the border of Texas "Mexico" so maybe the title is referring to somewhere near Mexico? This definitely has American written all over it though with the mix of spices and canned sauces. No Mexican is going to be using canned enchilada sauce and mixing pasta in there instead of rice but I will say I love some rotel 😋
I'm a big fan. Please make your own enchilada sauce. Love the chicken, I don't know about the pasta, I'd serve over a bed of fritos or home made tortillas chips homemade ith mounds of shredded American cheese.
Hi Jennifer, I usually use the New Mexico red-dried chile pods and my blender (instead of steeping them in hot water and messing with a HOT MESS.) I get most of the seeds out and blend in my bullet them into a fine powder by sifting, then double-sifting to ensure a much finer powder. I will also incorporate 2-7 dried Chile De Arbol for a much hot and spicier blend. I've got several spice levels in small mason jars. I usually write down how many Chili Di Arbol pods are blended.
You didn't learn this recipe in Mexico No way a good Mexican cook would use all those cans of fake chili sauces. Also - you don't use black pepper with chili sauce ... 🤮
If you learned this in Mexico, then they're sharing an American recipe they think you might like. A Mexican version wouldn't use boneless because bones bring flavor and nutrition, and they wouldn't leave out the dark meat. Also, not enough fresh ingredients and too many canned ones to be Mexican. Ro-tel is an American Southwest recipe ingredient. And black pepper isn't a big seasoning in Mexican guisados or in most other dishes either.
That looks delicious I’m definitely making this tomorrow, I might add a knob of cream cheese since I have about 23 ounces left, but the recipe looks perfect!
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It does not matter where this recipe originated. What matters is that you shared it. Today to many moms and dads run out if time to even make a meal on the stove, let alone a crock pot. We all need all the help we can get. Bless your heart for sharing with us.♥️ i will make this for my grandchildren. From a mexican abuela.☺️
I know I’m weird but I always like to know the origin of foods I eat.
I agree😊
People that have nothing to do but wine, oops wrong spelling whine😢😂
I'm 69 years old. As a Mexican girl growing up in the 1960's when a lot of Mexican products were not easily available in the stores, I learned to cook from scratch from my mother and grandmother. As the years went by, more canned and packaged seasonings were made available in stores. So I took the shortcut and used them. It was easier and faster.
A few years ago I discovered I had stubborn high blood pressure that even with medication it was hard to control. I studied causes, high sodium in processed food. I began to monitor my blood pressure daily to compare with what I ate the day before. Indeed the higher the sodium in processed quick and easy canned and packaged seasonings caused high blood pressure the next day.
I went back to old school. I started preparing my meals from scratch sauces from dried peppers, and even my own tortillas as my mother and grandmother taught me. I can control my sodium and season with salt at the table if I need to. Adding salt at the table tastes more salty than when incorporate it into the dish where it disappears into the other ingredients and you intake less salt.
As a Mexican I do use the crockpot. Cooking beans in it is very convenient. I don't have to watch it and it doesn't burn my beans like it would over an open flame. I also like to cook beef for shredded beef burritos and pork to shred for tamales. I use my food processor instead of a molcajete (mortar and pestle) to grind my peppers, to make salsa and guacamole. I use my stand mixer to prepare and knead flour tortilla dough. It's easier on my arthritis.
So using appliances to prepare food is not an issue in many Mexican households, it's the canned and packaged seasonings. There is a big difference in taste too. It's like having spaghetti in an Italian restaurant and spaghetti-o from a Chef Boy-r-dee can.
Although I have less sodium intake and my blood pressure is well under control now, I am not suffering for lack of taste. I had forgotten how good real homemade Mexican food tastes. I remember my mother and grandmother with love and gratitude who taught me how to cook that food as a child.
@@ThePhoenix6931
Amen! Thanks for sharing!
All of the negative comments are really unnecessary. This lady shows us an easy recipe that is quite tasty. Why not just say "thanks" instead of picking apart everything about it? To my knowledge, she hasn't claimed to be a world-renowned chef. Just a mom that likes good food! Not your "cup-of-tea"? Keep scrolling! It is so much easier to say something nice than to be critical of everything. #BEKIND
If she would have left out the part that she learned the recipe in Mexico there wouldn't be so many negative comments. I think that made the difference.
@emmel4fun maybe she did! People in other countries don't always stick to what is the "norm" for where they are from. Example: My beloved friend Salvador, who is from Mexico, loves Velveeta cheese! I know. Yuck. But he uses it in everything! The person who shared the recipe with her could've gotten it out of a magazine? Don't we Americans enjoy recipes from around the world? I know I do! And I love adding my own "touch." I hope everyone is having a beautifully blessed day!❤️🙏☮️
Not from mexico. She is obviously a LIAR !
That's why people are upset Kelly joyner.
She didn't say it was Mexican recipe.
Not gonna lie, this looks BOMB! I am definitely gonna try this! Maybe add some black or pinto beans and a can of corn?
Nah
And Cilantro😋😊
Yes, to all the added ingredients. I think I would use a bag of corn chips like fritos. I would add them near the end of the cooking time. I just can't see noodles with Mexican food. MAY RICE !!
@susanstrange3436 I make a spicy Diablo Fettuccine Alfredo with Chipotle peppers so I am on that noodle train.
Yummmmm. Great idea!!!
It looks delicious. Enchilada sauce is definitely served in every Mexican restaurant I have been in. With today’s prices it is good to see a hearty meal made with love. Thanks for sharing!
With the high cost of enchilada sauce today ( $3-$4 for each large can) this would be a good time to make a large batch of homemade sauce, use 56oz and freeze the leftover after you try this recipe. If it is as good as it looks you can freeze in batches to make again and use the leftover sauce for regular enchiladas.
I don't know about you but my grocery, gasoline and electricity expenses have risen 50 to 100% depending on the item in the past 3 years. This looks tasty and I imagine would make great homemade frozen dinners with the leftover.
Canned enchilada sauce does not taste like an authentic enchilada sauce made with dried and/or fresh chilies, tomatillo, tomatoes, etc. If it's an authentic Mexican restaurant they will not use canned enchilada sauce.
You can put the green onion tops with roots in a small glass with water just past the roots. Keep the water clean and it will grow more stems. 😊
Good tip. They even grow in the refrigerator.
Do you have to plant them in soil eventually?
Thanks for the tip.
Awesome tip! Thanks
@@sanjose528 I did. They seemed to do better in fresh water vs the planting after root formation.
Las Palmas is my favorite canned enchilada sauce ❤ great idea.
I find that Las Palmas has a slightly bitter aftertaste. I personally would find a different sauce.
I'm not Mexican, but I was married twice to two different Mexicans, one from Texas, the other from California, my husband's family from Texas, and always everything from scratch. My husband and his family always used caned products, so I've learned to cook both ways. Homemade always tastes the best, but when you're stretched for time working and raising children, sometimes can products can be helpful. But this dish does look yummy. Thanks for sharing. But since I'm not much of a pasta eater, I'd substitute it for rice.
Mexican rice or white rice, ha,ha,😂😂❤!!!
Since I don't like pasta, and usually Mexican food very rarely use any if no pasta at all, au gratin sliced potatoes would be EXCELLENT in there!. I would then transfer the removable pot into an oven to melt and crust the cheese. Mmm!!
I think I know what I'm making for dinner!!
Omg
I came to the comments to also say if pasta isn't your thing use rice because I'd probably go for the rice route myself. ❤❤
I agree pasta is good for some dishes but this would definitely call for rice. Yum I can't wait to make some and try it .Serve it with some refried beans with a little cheese on top and topped off with a few black olive slices
Double Yum!!
Im Mexican and im going to make this wonderful easy dish for my family ❤
It's a Mexitaliamerican dish.
Enchilada sause. 🇲🇽
Pasta. 🇮🇹
Chicken, sour cream, cheese, scallions, slow cooker. 🇺🇸
😅
Yep, hot mess, ha,ha!!!
I’m making this and I can’t wait!!!! It looks so good, comfort food on a chilly evening. Blessing’s to Ryan R.
This looks pretty good. So glad she seasoned it. The only thing additional I would have added was onion and garlic powder. Otherwise this looks great.
Same. Literally making this as we speak and added both
So my Dutch mom used to make us little pizzas on English muffins. ❤There’s your mish-mash of cultures!
Grew up on those. Epic! Not Dutch. 😂
Wrote directions down and making this over the weekend! Ty
I don't care where you learned about this recipe, it looks delicious and when im feeding my guys that's all that matters. Thank you
If you don’t want to use sour cream you can also use a block of cream cheese. 👍
Might use yogurt or cottage cheese. Or heavy cream. Well anyway the dish look yummie. Lois
🤢
I made your recipe tonight. All plant-based style. Oh my God it was delicious. Thank you for the video. It tasted great. Thank you so much.
Instead of sour cream, i added cream cheese and it turned out really good.
Great idea. Did you use one 8oz package or two? I have plenty of cream cheese and not enough sour cream. TIP: Unopened cream cheese is still good over a year after the sell by date so don't be afraid to buy at a discount price and think you have to use before the date. The longest I've tried was a year and a half past and was good. Tasted the same as fresh. IDK why this works except that foil seal is completely air tight. ❤
@@jimlongino8420 I have a recipe that uses loads of cream cheese, chicken thighs, one 24 oz tostitos sauce mild, two 8 oz of cream cheese and taco seasoning.. put it all together In a crockpot and heated on the low for eight hours.
@@Sappy_Samara Ty. I'll try that. That sounds better than enchilada sauce.
You can melt the cream cheese with a half cup of chicken stock and add to taste if you like.
Onion and chives cream cheese.......yum
Pardon the neckbeards, please. This may look great or awful depending on personal tastes.
It really doesn't matter what it is classified as.
Thank you for posting.
Buy some crockpot liners. No mess to clean up. I use them and love it.
Where can u buy liners I never heard of them 😢
Usually in the "Ziplock" baggies section of your grocery store. They rock!
@@chiggermagnet, plastic?
@@rosemarie-dj4bn AMAZON
Actually it does matter where this recipe originated . Because the title says she got this recipe in Mexico . This isn't no Mexican recipe.
We made this 2 weeks ago after watching your video. Everyone loved it. You've got a hit! ❤
For real? 🤨
I live in Mexico and you can't find canned enchilada sauce or rotel!! Lol. They cook red sauce using dehydrated chilli.
Bull #@$%. Canned enchilada sauce in EVERY major grocery store.
This is delicious! Family loved it I used 2 packets of taco seasoning instead of spices.
Exactly. Mexicans don't cook using canned ingredients and a crockpot.
Not crazy about mixing Italian cuisine with Mexican cuisine. I’m sure it tastes OK, however, could you add rice instead of the pasta to this meal and get the same consistency?
I do a crockpot saucy chicken filling and layer it with the cheese over tortillas, corn or flour work-in a pyrex 9x12 baking dish and bake til it’s bubbly. Served with a salad and mexican spiced rice cooked in chicken broth. It’s like enchilada style lasagne. The tortillas taste amazing instead of pasta. My mouth just watered. lol 🤤
It looked really wet-- I bet rice would help
Also just a duggestion to take it or leave ut [for video poster or audience] list all fresh or 'from scratch' ingredient alternatives for folks who dont want processed products. And those watching, no need to 'yuck' or criticize the use of them - simply substitute it yourself when you make the dish. Suggesting alternatives is different that criticizing these ingredients. Thank you for sharing.
😊
Just a suggestion for future, take it or leave it, but it would be nice to type the recipe in description box.
Or some even type info up on screens they leave up for a few seconds so they can be screenshot - OR they link to a blog, recipe page, etc. Sometimes, people have to build up to getting to these stages.
Its really just a few ingredients like calm down, you can always rewind if you have that bad of a memory😂
@@brittanygoodwin4041 I believe you are the only one who needs to calm down, I simply made a polite suggestion/request. Not sure how that's not "calm".
Thanks for the recipe 👍 😋
Everyone's so creative 😊
Thank you so much for this recipe. My house smells delicious! You can also do all this minus the pasta and make inchiladas with it, this recipe is such a great idea for lots of things, like the sour cream I will be adding it to my green chili burrito instead of making the cream out of flour and water. Great recipe.
With two cans of enchilada sauce, this dish in no way needs more salt. Those 2 cans have something like 8000 MG of salt.
Looked delicious!!! Would like to try it. But I probably would have added some onion 🌰 and some garlic 😋😊
Thank you for sharing I'm definitely going to make this dish yummy 😋
Ideas ideas ideas is what I like to follow, this is Great, Thank You. I will try on greasy corn tortillas with a beer watching tv❤❤❤
When it’s good, it good!
Yix on that much Cumin... It's a very strong spice. I use it in a lot of my dishes. Be careful because you can always add more later but you can't take it away 😊
There are many Gringo communities in Mexico, this must come from one of those communities.
That dish looks absolutely delicious! I can't wait to try it! Thank you for sharing the recipe!
Looks delicious. Thanks for sharing. I am sure people everywhere in the world use canned goods and crock pots, if available ❤😊
Hi thanks for sharing 👍 Have you tried chicken breast with chorizo and red enchilada sauce topped with Monterey jack cheese it's so delicious side of beans & rice it's delicious
Try Goya Sauce NOT Rotel.
Looks great, I think I'll try it. Thanks for sharing.
This is NOT a Mexican recipe... Mexicans do not cook like this, but it's probably great for people who live in Minnesota...
And you know ALL THE MEXICANS right??
@@badpapa8252Right on !!
@@badpapa8252didn’t know Mexican food also doubles as Italian food 😂😂😂 fkn pasta🤣🤣🤣💀💀
@@LANsolo12 So you don't think anyone in Mexico eats pasta? She didn't say it was "Mexican food" just that she learned the recipe while in Mexico. Quite a big difference. (And side note: Pasta is from China, NOT Italy 😂😂😂)
@@badpapa8252 corkscrew pasta is from Italy bud
"Rotella" 😂
Have you tried using 1block of cream cheese in place of the sour cream?
Yummy recipe! Thanks for sharing! I am always up for a twist on the old recipes ❤️
So much for keeping the comments respectful. 😢 If a recipe doesnt "speak" to you, simply don't like and share, then move on. I'm not sure about it, but when the grand and great grandchildren visit, I'm making it......without a doubt, they will devour it!
Made this today. Easy and delicious. 👍🏽👍🏽👍🏽
Since I seen this I made this probably a ton. My family loves this a bunch. Thanks to you ❤
Thank you for sharing this recipe😊
Instead of Pasta add Spanish rice.
Thank you for sharing it looks good
I think she meant "New Mexico" no way in hell they use crockpots or enchilada sauce in Mexico😂
We don’t use enchilada sauce in NM. We have NM red chile.
I am going to make this recipe, but I am going to change it up a little. Corn, black beans 🫘 or pinto beans and instead of noodles a bag of fritos near the end of the cooking time so they don't get to soggy, or you could use cooked rice.😊
I say use thigh instead. Breast to me is always dry. Can’t lose with thigh
You could lose. Thighs are ugly.
Thank you for sharing! Can't wait to try it
What the hell is wrong with everybody 😢 ? The only thing that she had said was if anybody had some good recipes for margaritas for whatever! My God! It looks like a great recipe even though it's off the wall. Everybody said it looked at the bomb it did so this is a beautiful! Thank you for the recipe! I just remember! Some of the best recipes were made by mistake
Yeah I don't believe for one second that you got this recipe in Mexico. Lol Good try ... Thanks for playing
Why are you all so prickly over this??? Dang. Eat it or don't, for sobbing out loud. 🙄
This looks like Rachel Ray’s Posole. 😂😂
I legit LOL'ed upon reading this 🤣
I'm gonna try it with fideo. Thank you for the recipe!
Great idea!!!
I prepared my own tomato sauce with organic tomatoes, I ligth seal in a fryer pan with olive oil, my chicken marinated first in natural herbs and spices
Looks really good!
Yum, can’t wait to try❤
That looks delicious!
There is no way u Learn this recipe in Mexico... don't lie
You are correct. Mexicans don't cook stuff like this. They cook from scratch.
😂😂😂😂
What gave it away, the canned ROTEL? 😭
@@karenmccareon7325you mean “rotella?” 😂😂😂Also this guy doesn’t credit the OP. Nothing about it is authentic.
I have that same thought.
I would not include pasta (carbs), just my preference. And I would use Green enchilada sauce instead of red sauce. Again, just my preference. And I’m allergic to cheddar cheese so there goes that. But I’ll use Monterey Jack or Mozzarella. TY for sharing 👏🏼👍🏼
That would be a completely different recipe
@Nanaz4Mz Just cook chicken, enchilada sauce and your mozzarella. Then you can go Mexican Italian in one crockpot. LOL
You could substitute the red enchilada sauce with green enchilada sauce for a different recipe
Thanks for sharing it looks so good can you please send a bowl my way. LOL I’m going to try and I know I’ll love it. ❤ and thanks again.
❤ Thank you for this easy recipe.
I used rice instead of pasta. It was yummy
To be fair, my Mexican family calls the border of Texas "Mexico" so maybe the title is referring to somewhere near Mexico?
This definitely has American written all over it though with the mix of spices and canned sauces. No Mexican is going to be using canned enchilada sauce and mixing pasta in there instead of rice but I will say I love some rotel 😋
In Mexico do not cook with food from cans, and pressure cooker is used only for beans, we cook everything fresh, no boxes, no cans, no powders
i love mexican food, but cant get past the rotini noodles, ill stick to my tamales and tacos
Tacos are the best!
She could've add all the seasonings before adding the chicken.
No need to add any salt, because the enchilada sauce and Ro Tel are loaded with it
I will try this Recipe. Las Palmas does come in two styles, enchilada and chili Colorado.THX.
I'm a big fan. Please make your own enchilada sauce. Love the chicken, I don't know about the pasta, I'd serve over a bed of fritos or home made tortillas chips homemade ith mounds of shredded American cheese.
@giolopez2119 I love enchiladas and would make them everyday if I knew how to make the sauce. Do you have a good recipe?😊
Hi Jennifer, I usually use the New Mexico red-dried chile pods and my blender (instead of steeping them in hot water and messing with a HOT
MESS.) I get most of the seeds out and blend in my bullet them into a fine powder by sifting, then double-sifting to ensure a much finer powder. I will also incorporate 2-7 dried Chile De Arbol for a much hot and spicier blend. I've got several spice levels in small mason jars. I usually write down how many Chili Di Arbol pods are blended.
I like it because it’s pretty clean eating ❤
This looks sooo good!!! Thankyou!
Love the stew you prepared & the comments 😆. I recently tried a similar can enchiladas inspired soups. It was delicious. 😋
Looks good, I’m going to make this
Damn.. that actually looks really good
She may have learned It in Mexico....And it may have been An American friend.
Not a Mexican friend??? Lol!!!!
I was so interested until she put noodles in there! 🤦♀️😏
How do you know where she learned it , where you there ??? My goodness, people !!!
You didn't learn this recipe in Mexico No way a good Mexican cook would use all those cans of fake chili sauces. Also - you don't use black pepper with chili sauce ... 🤮
I would've added beans and corn and served with rice instead of pasta. But it looks good!
Looks delish. Im doin it. Thank you for sharing it!
Yummy 😋 I will be trying it 👍🏽
If you learned this in Mexico, then they're sharing an American recipe they think you might like. A Mexican version wouldn't use boneless because bones bring flavor and nutrition, and they wouldn't leave out the dark meat. Also, not enough fresh ingredients and too many canned ones to be Mexican. Ro-tel is an American Southwest recipe ingredient. And black pepper isn't a big seasoning in Mexican guisados or in most other dishes either.
The recipe looks great!
That looks delicious. I'm going to make this. Thank you😊
I just made this. My family loves it. Thank you.
I’m scared to use chili powder I like how you said it’s “Smokey. 😊
Looks good 😋
2 oz. of tequila, fresh lime and agave nectar to taste. Mix well, then add ice and water. Stir and enjoy a Skinny Margherita! 😊
That looks delicious I’m definitely making this tomorrow, I might add a knob of cream cheese since I have about 23 ounces left, but the recipe looks perfect!
Its little italy in mexico 😂
Thank you so much for sharing your recipes! Ignore all the rude comments people are saying. Looks delicious!
I don't remember noodles being used in traditional Mexican cooking. This seems more an Americanized recipe to me, but it can still be tasty.
So Mexicans aren’t allowed to cook anything except traditional recipes? She didn’t say she learned a traditional recipe.
So many opinions here. Even Mexicans mix up their cooking. 🎉
Looks really good Thank You.