2 (8 ounce) cans garbanzo beans, drained
1 (4 ounce) can chicken broth
1 (3 ounce) package chili enchilada sauce mix
8 fluid ounces milk
1 (3 ounce) package chili enchilada sauce mix
In a large saucepan over medium heat, combine the garbanzo beans, chicken broth, chili enchilada sauce mix and milk. Bring to a slow boil, stirring constantly, and then reduce heat and add the chili enchilada sauce. Heat through but do not boil and serve.
The flavors are awesome. The dough was a little too wet, so I'd recommend less oil, and perhaps transferring the dough to a floured board or work surface. I thought the dough was great, I just needined the amount of sour cream and butter.
I chanced across this recipe while scouring the Internet for a quick and easy recipe for enchiladas. I was not impressed. The enchiladas were extremely soft and almost fell apart while cooking. I will not make them again.
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