After trying many, these are the best. Used one rotisserie chicken breast, shredded. Roasted some poblano and Hatch chiles, peeled, then added 4 little pequin chiles for some heat, a handfull of cilantro, 4 green onions, a TB cumin, cup chicken broth and cup F/F sour cream to the blender. Simmered a bit as instructed. Used Pam to "fry" the 5 corn tortillas just to the point of still being pliable. Filled w/chicken, topped w/sauce and some reduced fat Mexi-cheese. Only used 1/2 the sauce, saved the rest for later. Popped in oven for 15-20 minutes to get it heated through and melt the cheese. Hubby agreed these are the best I've made.
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After trying many, these are the best. Used one rotisserie chicken breast, shredded. Roasted...