This is one of the favorite things I've made from this site. It was very time and labor intensive the first time I made it, but each subsequent time I get faster. I make a double or triple batch, and freeze the extras after rolling. When I'm ready to prepare I take out the amount needed and put in a baking dish, throw on the sauce and cheese and into the oven. The second and third times I serve it from frozen are even better than the first batch that doesn't see the freezer! Using the other reviewers suggestions, I omit the water, substitute salsa for the tomato sauce, chopped chiles for the green pepper, red enchilada sauce for the taco sauce, and use reduced fat cheddar. I poach my chicken in some chicken broth and herbs, then shred it with 2 forks. I've also tried it with a supermarket roasted chicken, but my family likes it best when I've poached it. Sooooo delicious!
Was this review helpful?
1305 users found this review helpful
This is one of the favorite things I've made from this site. It was very time and labor...