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Comments21
ChefHoov
Looking forward to playing around with this recipe. Last night I roasted some poblano peppers, chopped them up and included in the middle layer. Delish! also made it with mostly fat free/low carb ingredients. FF sour cream, 2/3 FF cheese (2% mexican on top), low carb tortillas and baked it a little longer to firm it up a little better (green enchilada sauce on top). Also used skinless/boneless breasts that I baked with Mrs Dash original blend. Made the whole dish low sodium too. Healthy and great tasting, doesn't get any better.
Karen
I browned the tortillas but it ended up very mushy, ie, no texture.. Ended up folding in my cabbage salad which helped it along. Somehow it needs some crispiness. Perhaps I was supposed to put a layer of tortillas on top, uncovered, which would end up crispy and add the salsa right as it was to be served. I think this would improve it. Lots of crispy chopped Chinese cabbage, dressed, is a good accompaniment, with chopped lettuce, green onions, snow peas in it.
Marianne V.
This was excellent! My husband asked if I was really not Mexican!!