I gave it 2 stars because it didn't taste right as written and I thought had unnecessary steps.
First, greasing the dish was not necessary...there's nothing to stick. The first layer is sauce. Secondly, baking the whole breasts adds too much time to your dish and is less flavorful. I dice up the chicken and saute it which is quicker and more of the chicken is exposed to your spices. A carne asada spice is preferred. And as the writer explained, I would pass on any charring and tearing, both unnecessary. Te charring would get lost in the dish and there is no need to tear. Just layer the bottom of the dish with tortillas. Then as directed, layer sauce, tortillas, chicken cheese, tortillas, sauce, etc...3 layers works best and then top with cheese. Finally, I would most definitely leave out layers of sour cream. That much dairy inside this dish is problematic. Dollops on top just before you serve seems to be a better choice. I also like to top with some chopped green onion and diced tomato. Also, I usually bake it about 30 minutes. Everything is pretty much cooked and just needs to be heated some. All this will taste better and save you about half the time. TY and Good Luck.
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I gave it 2 stars because it didn't taste right as written and I thought had unnecessary...