Have made this twice - once following the recipe exactly, which I am rating three stars as it was bland and lacked significant flavor. Secondly, I would give it a five based on changes made to the recipe: 1.) Sauteed red and green bell pepper, white and red onion and fresh garlic together, then chopped the veggies in large pieces and added a handful of fresh cilantro. 2.) Parboiled the chicken in chicken stock, onion and garlic and then cut into mouth size pieces. 3.) Mixed the veggies in with the chicken and added a 4 ounce can of salsa verde. 4.) Added one packet of chicken taco seasonings, 2 teaspoons of cumin, and one small can of green chilis to the chicken/ veggie mix. 5.) Added the sour cream to the chicken/ veggie mixture to make spreading easier. 6.) Used 9 green chili corn tortillas and 9 chipolte corn tortillas in place of regular corn tortillas. 7.) Used a mix of Monterey and Pepper Jack cheese in lieu of straight Monterey Jack. 8.) Let it cook 30 minutes more than the recipe stated to avoid the soupiness other reviewers remarked on. 9.) Added another 1/2 cup of cheese during the last 30 minutes of cook time. Waited until the cheese started to bubble and brown! And a big plus - if you like freezing casseroles, this one is a perfect one to try as I couldn't tell the difference between the one I made and cooked the same day and the one I froze. Definitely a keeper and worthy of 5 stars with the listed alterations.
Was this review helpful?
838 users found this review helpful
Have made this twice - once following the recipe exactly, which I am rating three stars as it...