This is a great recipe when you want an easy casserole-style enchilada. I baked my chicken (30 minutes was plenty, and I might even boil it the next time) and let it cool. I prefer it shredded in enchiladas, so I shredded it with a fork. Like many reviewers suggested, I added 1/2 a packet of taco seasoning to my sour cream, and then stirred in the chicken. I don't have a gas stove, so I didn't char the tortillas. I tore them into 1/4's and that seemed to work well. I let my casserole rest in the fridge for about 4 hours before baking it, and I think that helped the tortillas soak up some of the sauce, and intensify the flavor. I followed the rest of the directions, and it turned out great. My husband loved it, and I think it was even more flavorful the next day. I will make it again!
Was this review helpful?
2 users found this review helpful
This is a great recipe when you want an easy casserole-style enchilada. I baked my chicken...