Fantastic recipe considering its simplicity! I made it tonight for the first time. I used all of the meat (minus the skin) from a charcoal cooked rotisserie chicken I bought from a fantastic restaurant around the corner from where I live. Also, I used a 16 oz jar of verde enchilada sauce with the remaining 12 oz (28 total for the sauce) from a jar of locally made green chile salsa. As others have suggested, I mixed the rotisserie chicken (which I hand shredded) with the sour cream and added a small amount of garlic salt. I cut the corn tortillas into quarters and applied everything evenly. It turned out fantastic. Granted, purchasing a quality rotisserie chicken for this recipe isn't the most cost effective method, but it sure turned out great! Edit: I almost forgot. I ended up coating the dish with some bacon fat I had leftover from making bacon fried rice the night before. It's definitely not healthy but added a tasty, bacony crispiness to the crust on the bottom and sides.
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Fantastic recipe considering its simplicity! I made it tonight for the first time. I used...