I made this last week, simply because I was craving Tex-mex food and I had all the ingredients. I already had cooked chicken, so all I did was chop it up, making the rest of the recipe pretty darned easy. This would also work well with ground chicken, turkey or beef, making it very versatile.
I don't normally use taco seasoning packets - we make our own sauce using Mrs. Espy's Enchilada Sauce from this site. But, I did have one buried in the pantry - good use for it! I used Jiffy Mix cornbread. I let my son put everything together, and just lightly supervised. We used a 9x13 cake pan, because I didn't have the size listed in the original recipe.
Well, it was truly tasty! It got a thumbs-up from the entire family. Sadly, there was only a tiny little bit left over, so next time, I might make two pans so we can have some for lunch the rest of the week! I forgot to take a photo at the beginning, but took one at the end of the meal! LOL
Thank you for sharing such a quick, tasty meal.
(PS - I see a few reviews talking about how salty the dish was. I think your answer there is whatever taco seasoning you used. There are many brands that have a very high salt content (it makes the package weigh more). I'd either make your own taco seasoning, or use a good quality brand in the packets. Also saw someone else talk about sour cream-you didn't read it right-this recipe takes CREAM CHEESE. Amazing how folks give a low rating to something they didn't even make as written. :/
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I made this last week, simply because I was craving Tex-mex food and I had all the...