This was a good recipe with some tweaking. First, I used shredded chicken instead of chopped because my family enjoys that better. I also used olive oil in the skillet because I try to avoid butter when possible. Instead of jalapenos, I used a can of diced green chilies. I wasn't quite clear in the directions if it called for 2 or 3 layers of the ingredients, but my 9x13 would only hold two layers and it turned out just fine. I also used one cup of spaghetti sauce and 1 can of diced tomatoes because I wanted to have some chunks of tomato in it. And in the end, I only used about half the cheese it calls for and it was still REALLY cheesy. As another review said I put down some of the tomato sauce mixture in the bottom of the pan so the tortillas didn't get over cooked and that worked great. My family ended up wanting to eat this served in a flour tortilla so I topped it with olives, fresh tomato, cilantro and lite sour cream. All in all, a good base recipe with some tweaking to your liking.
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This was a good recipe with some tweaking. First, I used shredded chicken instead of chopped...