As usual for me, I used this recipe and tweaked it for my personal tastes and I found it to be an excellent base. I used the roasted "buttery garlic" whole chicken you buy at the deli, and I pulled the two breasts and thigh meat and used that. (I saved the other parts for another recipe). I found this recipe lacks moisture as/is, so when I make it again, I'll add more sauce of some sort -- something buttery, or creamy -- maybe a loose cheese sauce. The green enchilada sauce is assertive, so one can is plenty, and salsa on top (as the video suggested) didn't really add much moisture to the ingredients below.
I found it to be delicious and so did my husband, though. I added fresh cilantro leaves to the inner layer so every other bite had a burst of freshness-- delicious! I also added a light layer of sliced black olives to the inner layer for a little punch.
The video didn't suggest toasting the corn tortillas over an open flame as the written receipt did, so I wanted to suggest you do this step. The slight char that came up in a few bites was delightful.
I served mine with shredded lettuce, sliced tomatoes, and a dollop of sour cream. I will make this again!!
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As usual for me, I used this recipe and tweaked it for my personal tastes and I found it to be...