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Quick and Easy Green Chile Chicken Enchilada Casserole
This is a great recipe. I also used less chicken than it suggested, and put it all in a 9 x 13 pan. I like the idea to mix the chicken and sour cream together, because it was a little tough to spread the sour cream by itself. I saw no reason to cook the tortillas first, or to dip them in the sauce. I cut them into quarters, laid them in raw, and poured sauce over each layer.
2 users found this review helpful
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Reviewed On:
Apr. 4, 2003
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