I also thought this was quick and good. Added a little salt & pepper to the chicken as I sauteed it, only used about half an onion, and threw in some additional red bell pepper. Added an extra tablespoon of salsa, and used a combination of shredded cheddar and mozzarella since I didn't have monterey jack on hand. Turned on the broiler for the last couple minutes to brown the outsides of the tortillas slightly and served with additional salsa for dipping. Yummy!

Reviewed On: Oct. 21, 2008

Thought these were really yummy, but didn't feel like they had quite enough chicken, and only filled 5 tortillas instead of 6. Would use at least 2 cups of chicken next time (or maybe more).

Reviewed On: Oct. 3, 2008

I think this recipe has potential, but the basil was too strong for me. I substituted olive oil for the vegetable oil and baked it much longer than 5-10 minutes. I have another crouton recipe that bakes at 300 degrees for 45 minutes, which I think works better. Next time I would leave out the basil and try a different type of seasoning.

Reviewed On: Apr. 25, 2008