This is now a standard recipe at our house. I give it four stars and not five because I had to make a significant number of tweaks for this to be a keeper. The first time I made this, I followed the recipe exactly, and ended up with a soggy horrible mess. The sour cream sauce in the bottom of the pan turns the tortillas into muck. So instead, I make a half batch of the sour cream sauce and add it all into the chicken mixture before filling the tortillas. After the tortillas are filled, I bake them, without any sauce for twenty minutes, then cover with cheese and turn on the broiler until the cheese is bubbly and the tortillas begin to crisp up. Then at serving, I spoon on green enchilada sauce. Delicious! I also use fresh chilies instead of canned, and use the juice of one whole lime (instead of just a teaspoon). I think the extra lime adds so much great flavor!
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This is now a standard recipe at our house. I give it four stars and not five because I had...