This dish is a huge, huge, hit with my family and friends. I always double the recipe, but I add two cans of Old El Paso green enchilada sauce to the doubled sauce recipe. It is very creamy, and I always catch someone scraping the last of the sauce out of the baking dish before it gets rinsed and washed. I don't put the cheese on till about 10 minutes before the baking is done, for a creamy melty texture rather than browned. I bake this in Pyrex or Corning Ware, which is not non-stick, so I highly recommend spraying the pan with a non stick spray. Chipotle powder is really good added into the chicken mixture, too.
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