AMAZING AMAZING AMAZING. Made double batch= 9x13, 9x9,& pie dish, each a slightly dif variation. Used the full amt peppers- 7 serranos, 1 red chili and 2 jalaps. Used small tomatillos (max golfballish) as suggested to avoid bitterness. Bought fresco cheese even though $8/10 oz*. Added 1c chopped onion, a little sour cream (1/3 c*) and a little mexican cheese blend (1/2 c*) to the shredded chicken. The first 9x13 dish I forgot to dip the tortillas in the verde sauce after frying them. Poured sauce over top and sprinkled fresco cheese on top. The second dish 9x9 we fryed and dipped, poured sauce over and sprinkled fresco & mexi blend. The third dish I just dipped in the sauce; poured sauce over & sprinkled fresco + generous mexi blend. If not fried, the tortillas break when you try to roll them up. All three dishes were popped in the oven at 375 until cheese melted and slightly browned and sauce bubbly- maybe about 15 min. Results of three variations: Tortillas best is fried and dipped in sauce (original directions); little dry if not fired and slightly less spicy if not dipped. Fresco cheese tastes a lot like mozzarella but doesnt melt as well. Mexi blend cheese on top was fantastic - melted, browned, and tasted best. Will sub shredded moz for Fresco next time- tastes similar, melts better. (if not baking used fresco b/c crumbles nice). I rec using a red chili in sauce just b/c looks great. Use full amt of peppers if u like good spicy; more if u like tears/puffing spicy.
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AMAZING AMAZING AMAZING. Made double batch= 9x13, 9x9,& pie dish, each a slightly dif...