This recipe turned out great with a bit of tweaking. To save time, (and money!) instead of buying and cooking chicken breast I bought a rotisserie chicken from the supermarket and stripped it of its meat...it shredded well! Like others, I didn't use the cheese spread but instead used grated old cheddar on top of every layer. Because I didn't need to melt the cheese into the mixture as I would have if I used the cheese spread, I omitted the step of heating all of the ingredients together on the stove and just mixed them up in a bowl. I used both of the soups but not the chicken broth. When I mixed the ingredients, I put everything in the sauce together except for the chicken pieces and reserved a cup or so and then added the chicken. I used the reserved sauce for spreading on the bottom of the casserole under the first layer of tortillas and for on top of the last layer. I used more tortillas then they called for, and did three layers...tortillas, chicken sauce, cheese, repeated it, and then finally one last layer of tortillas topped with a thin layer of the reserved sauce and then grated cheese. The casserole was not runny at all, I believe the extra top layer of tortillas helps absorb some of the extra liquid. I also drained my chiles and tomatoes well. I also made this dish the night before and took it to a friend's for supper then next day, it cut out in perfect squares that we easily reheated in the microwave and everyone had seconds!!!
Was this review helpful?
122 users found this review helpful
This recipe turned out great with a bit of tweaking. To save time, (and money!) instead of...