thanks to other reviewers this was wonderful. I did not have corn tortillas and was worried, but flour (my husbands preference) did work as well. from reviewers this is what I learned. #1 only 3 of us so halved the recipe and used a glass pie pan. Again worried at first it would overflow, but was perfect. #2 Used boneless chicken breast that I cooked in skillet with garlic olive oil, small can ortega green chilis, spiced with part of a taco seaoning packet (NOT THE WHOLE PACKET). Yum, yum. Gives it a kick. #3 shredded the chicken with a fork since I didn't have a processor or anything. Chunks would never have worked. #3 Did not char. Cut tortillas into fourths, after putting part of the sauce in bottom of a pie plate, i used another pie plate for the rest of the sauce. I dipped tortillas in sauce as I assembled. Since tortillas and pie plate are both round, this worked easily. Depending on torillas size, with the large torillas you only need 3-4. #4 I used a packet of 4 cheese shredded mexican cheeses. #5 I mixed the shredded chicken with the sour cream before assembly. #6 assembly order was: 1/2" sauce, tortillas in single layer, chicken spread, cheese, tortillas in 2nd single layer, chicken spread, cheese, tortillas in 3rd single layer, cheese. #6 Baked covered with foil for 45 minutes. #7 cooled for 10 minutes. Cut Pie into 4ths and used a pie server spatula to serve. Sour Cream dab on top with a couple black olives. Perfect. I like flavor but not too spicy
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