We made it just like the recipe says, and it was delicious, even though my little brother complained saying the butterscotch pudding tasted coffee-like. MAKE SURE YOU LET THE PUDDING SIT. I have made pudding before, and in a hurry I had not let it sit at all, I kept mixing continuously. Letting my pudding sit for two minutes while my mom lectured me on how to layer the pie right was the best food technique I've ever learned! It will actually thicken into pudding, instead of how liquidy it looks when you add the two cups of milk. I was also surprised when the crust tasted like brown sugar, though it didn't stick well to the cream-cheese mixture.

My mom slightly baked and chopped up the chicken beforehand, sort of like in a casserole. We took people's advice and used some sour cream, some mayonnaise. We didn't use a whole can of artichoke hearts, because honestly, they smell weird and don't have the best taste, yet my parents love them. The artichoke hearts were easy to cut because they're in layers (like onions!). We forgot the garlic powder and paprika someone suggested, but it still tasted good! We'll be sure to remember it to add more flavor next time!

When I made this recipe, my mom went out and bought tortillas that were bigger than 8 inches, but that was no problem! When spreading the apple pie filling onto the tortillas, make sure you use your spoon to slice the pieces even smaller. Make sure there is 1-2 inches space on the left side, so when you fold right to left, there are no big chunks that almost fall out. I suggest microwaving the butter for approx. 5 seconds, for it was thick and chunky starting to mix in with the sugars and water. Make sure you use every bit of the sugar-butter topping, even when it pours into a pool covering the whole pan, for it simmers and makes your house smell good as well as cooking the enchiladas especially well =)