My husband and I enjoyed this as a meal instead of going to the obligitory Mexican restaurant for Cinco de Mayo. I used a rotisserie chicken, and the Las Palmas brand green enchilada sauce. I also sauteed a package of the frozen onion and three pepper mix, and added it to the chicken mixture. I then added a dallop of cream cheese, 3/4 cup quesadilla queso, and maybe 1/4 cup of the green sauce to the mixture. Then I finished the dish as directed (but still used quesadilla queso instead of the Monterey Jack).My husband and I both thought it could have used a bit more spice. He does NOT like spicy food, so that should tell you how mild this dish is as written. Next time, I will add some green chiles and cumin to the mix. My husband also thought the consistancy of the flour tortillas were gummy once they soaked in the green sauce. His personal preference has always been corn tortillas. I think he just thinks that flour tortillas in general are gummy, so I don't fault the recipe for that. I personally enjoyed the consistancy, and think the dish came out well. Will definitely make this again, with the added tweaks to make the dish a little spicier.
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My husband and I enjoyed this as a meal instead of going to the obligitory Mexican restaurant...