My husband and I really enjoy this meal. As a college student, it makes it very helpful to prepare a meal that can be doubled and then frozen for a later meal (we think it taste even better reheated!). I did a few things different, though. I actually made enchiladas out of this recipe. Many people said that the tortillas became soggy after baking. If you make the casserole version: quick fry your tortillas in oil and let them get just a little bit crispy. You can also do this for regular enchiladas. I cut the sour cream in half, added some chicken enchilada seasoning, medium spiced salsa, a can of Rotel (along with the other listed ingredients) and left out the onions. I then poured some mild enchilada sauce on the bottom of a pan, rolled up my enchiladas (with the filling & cheese), placed them in the pan and then topped them with a medium enchilada sauce and the rest of the mild sauce and then garnished with cheese. I baked it at 350F for about 30 minutes. If you make enchiladas instead of the casserole, it makes about 20 medium sized enchiladas. This is an easy recipe to make, which ever way you end up making it. And it's a great way to be a little creative and adjust it to your taste.
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