I made these scaling the recipe way down to just two servings. I used four, 8” tortillas, as I thought the 10-inch tortillas would be awkward to get out of the pan. Like others I used chicken broth in the sauce instead of water and added more to get the consistency I wanted. I also added a heavy sprinkling of taco seasoning to my shredded chicken before adding it to the sauce. I made mine ahead of time and refrigerated them, so I baked them at 350 degrees covered for about 20 minutes and uncovered for about another 20. I popped them under the broiler at the end to give them just a little more color. These were pretty good, and if I make them again, I’ll use even smaller tortillas. Even my 8-inch tortillas were a bit difficult to manage on the spatula.
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I made these scaling the recipe way down to just two servings. I used four, 8” tortillas, as...