I halved this recipe for just my husband and I and it made the perfect amount and we even had one left for another meal. I loved the ease of this recipe. I had one very large raw chicken breast I put in a stainless steel sauce pan with a few tablespoons of water and coated it in homemade taco seasoning, covered the pan and let it cook for about 15-20 minutes until it reached 165 degrees (turned out perfectly juicy) before chopping. I then added a little (about 2T) cream cheese to my filling mixture and sprinkled with a little taco seasoning and added some of the shredded cheese because when I tasted it I felt it needed something. When done baking I garnished with thinly chopped lettuce, tomato, black olives and sour cream. These were good but, as another reviewer mentioned, I think it was missing something but couldn't tell what. I think these would also be good with Herdez' Traditional Chipotle instead of the Pasilla. Thanks for the recipe.
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I halved this recipe for just my husband and I and it made the perfect amount and we even had...