I made this over the weekend for cinco de mayo. If I could give it another 1/2 star based on changes I made I would rate it a little better. There is nothing quick about the recipe but if I had bought a pre-cooked chicken that would have cut down on the time. Also, when charring the tortillas I had 3 burners going at once to save time. I parboiled the chicken in chicken stock, onion and garlic. After shredding I added garlic powder, salt, cayenne and taco seasoning as it would have been way too bland otherwise. I then added a small can of sliced olives and the sour cream to the chicken. Upon serving I put sour cream, spicy salsa, green onions and cilantro on top. The condiments really completed the dish. My husband and his friend kept going back for more servings so I knew it was good. I'm not much of a casserole girl but as far as casseroles go this is one I will make a couple times a year. Also, use a 9x13" baking dish.
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I made this over the weekend for cinco de mayo. If I could give it another 1/2 star based on...