This was awesome! I did make several changes, although I'm sure it would have been delicious as is. First, I used boneless chicken breasts that I sauteed in oil, with a small onion, and added some taco seasoning for a little more flavor, and some garlic salt. I chopped the chicken breast up with my salad choppers and set aside. Then, when making the filling, I used milk instead of water(?) and used three cloves of garlic instead of one. I also added around 3-4 tablespoons of roasted salsa verde to the filling...it was too thick for my taste, and I didn't have a jalepeno pepper, so I needed some more spice. The rest I did according to the recipe, except that I also put some of the salsa verde on the bottom of the pan, as suggested, and I think it prevented it from sticking. I was so surprised that the cream didn't make them soggy...instead they were flaky and crisp and wonderful. My entire family LOVED them. Thanks for the great recipe!!
UPDATE: Just made these last night and instead of using the heavy cream at the end, I used fat free half and half and it was still really good! I was afraid it wouldn't work, but it did. YUM!!
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3 users found this review helpful
This was awesome! I did make several changes, although I'm sure it would have been delicious...
