This is the second time I have made these. Learning from the first time around, instead of canned cream of mushroom soup, which contains MSG (most of them anyway), I found a recipe on this site for "Cream Soup Base," then halved it for the correct amount, and used that instead. I also added sliced black olives, used brown onion instead of green (for more flavor), used shredded chicken instead of cubed (from a $4.00 rotisserie chicken at Costco - what a deal and how convenient!), and added a small can of green enchilada sauce in place of the milk (because I thought the original recipe was a bit bland) and coated the bottom of the pan with a layer of sauce (so the tortillas didn't come out dry). I plan to make it a third time, however, and I am going to add cumin and maybe some cayanne to the "Cream Soup Base" and double the chicken mixture (it just didn't seem like enough filling). Also, I may try corn tortillas, as others have suggested. So... the original recipe gets a "3," my second attempt gets a "4," and I'm hoping my third will be a "fiver." We'll see!
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This is the second time I have made these. Learning from the first time around, instead of...