As written, this is rather soupy. I made this using homemade pinto beans instead of canned, about 3/4 cup each of the sour cream and salsa, and the one can of soup. Still it was a little on the soupy side. I used corn tortillas as they provide an excellent authentic Mexican flavor over the flour tortillas. I layered the tortillas on the bottom of the pan, added the shredded chicken, spooned the mixture of the rest of the ingredients over the top of the chicken and spread evenly with the back of the spoon, topped with the shredded cheese (I used less than the recipe called for), then I repeated the layers and baked as directed. This is very mild as written and kids will like it if they enjoy this type of flavor. I served a spicy queso on the side for those of us that wanted to kick up the flavor. If I make this again, I'll cut back on the ingredients even more so it's not runny and I'll add some diced green chilies or use a hot salsa for more of a kick.
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As written, this is rather soupy. I made this using homemade pinto beans instead of canned,...