I'm giving this recipe 4 stars because I make it all the time but I make a lot of changes to improve the texture and flavor. It is an excellent base recipe. My modifications are similar to many of the other reviews: I use salsa instead of the tomato sauce, I omit the water, instead of the green bell pepper I use either a can of green chilies or chop up a few serrano peppers or jalapenos if I have the time and want it hotter, I usually use enchilada sauce instead of taco sauce (the Red Enchilada Sauce recipe from this site usually), and I tend to up the sour cream by a bit and the cheese by a lot. Also, make sure you saute the onions first so that they are soft, not crunchy, and I recommend poaching the chicken and then shredding it. I find it easier and the shredded chicken makes for a nice texture. As for the negative reviews, if you are finding the recipe to be soupy, definitely omit the water. I've never found it necessary to use the water and I've never had this recipe turn out soupy. I can't speak to this recipe's authenticity, which is another common critique. Personally, I love Tex Mex, and this is probably more like Americanized Mexican food than authentic Mexican...it is tasty all the same.
Was this review helpful?
2 users found this review helpful
I'm giving this recipe 4 stars because I make it all the time but I make a lot of changes to...