This recipe was absolutely delicious, and made tons of leftovers. Note: I didn't have enchilada sauce and substituted hot salsa. It worked great. Also, I needed more than 10 oz of salsa (enchilada sauce) to cover my casserole dish. Probably ended up using about 16-24 oz of it all together. I substituted chili powder for coriander and added sea salt and lime juice to the chicken's seasoning. Also, as another user had suggested, I sprayed my tortillas with Pam and toasted them in the oven before layering. As I was layering, I brushed the tortillas with sour cream. It gave it such a lovely texture. This is one of my new favorite recipes.
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This recipe was absolutely delicious, and made tons of leftovers. Note: I didn't have...