We really liked this! Here are my tweaks: I used hot red enchilada sauce instead of green because the store didn't have green; I used pre-cooked Purdue chicken because I'm lazy. I charred the tortillas on my electric stove, using med-high heat and laying the tortillas directly on the burner, 30 seconds per side - toxic? Yeah, probably, but I thought it added a nice touch of texture to the finished product. After adding the base layer of sauce, I mixed the chicken and sour cream together, added garlic salt to taste, and layered them with quartered charred tortillas dipped in the leftover sauce. (I halved the recipe because there are only two of us; only used 8 tortillas and a 15-oz can of sauce, and almost didn't have enough sauce.) Finally, I added some sliced pickled jalepenos on top, because what isn't improved by sliced pickled jalepenos? The finished result was not at all soggy, and was, in fact, delicious. The only reason I'm giving it four stars instead of five is because I don't get how any recipe that takes 45 minutes to bake can possibly be considered "quick."
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