Very good! Made a few changes that I think pushed this recipe from 4 stars to 5. Here's what I did differently . . . 1. Seasoned the chicken with Lawry's seasoning salt (any seasoning salt would probably do) prior to cooking. 2. I did NOT add any other spices while cooking the chicken. I mixed those in later. 3. Cooked 1/2 cup, maybe more, of diced onions with the chicken. 4. Drained my chicken mixture and added it to a small bowl with black beans, green chile peppers. 5. Here are the spices I used: 1 1/2 tbsp dried cilantro, 1/4 tsp each of garlic powder, onion powder, paprika, and 1 tsp each of chili powder and cumin. 6. I also added about 1/4 c (1 small can) of diced black olives. 7. Let my mixture sit overnight b/c I didn't have enough time to cook it! 8. The next day I added the sour cream and the cheese directly to my chicken mixture. Followed the sauce/layer directions 9. Baked in a round pyrex bowl using two whole wheat tortillas per layer. 10. Topped with whatever salsa I had left in the fridge! 11. B/C of the bulk, would more cooking time while covered with foil -- otherwise the layers won't be all the way warmed.
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