My Most Recent Ratings
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Cheesy Mexican ChickenThis is one of those dishes that you know has the right stuff, but needs to slightly reworked. Sodium is a huge overpowering issue. I made the following changes the 2nd time I made this dish. I used Cambells healthy request soup to cut sodium and I did not add salt as I normally would when browning the chicken. One package of taco seasoning add's too much sodium and overpowers the dish flavor wise, use half a package. I also added 2 1/2 tablespoon diced mild green chili's, 1 teaspoon garlic Tobasco sauce and 1 1/2 teaspoon minced chipotle chili's in adobe sauce. If your serving over rice, be carefull about using a prepacked rice like Spanish rice. Only add 1/2 of the seasoning mix, otherwise flavors clash. You want another layer of flavor, not a mishmash of confussion. I did not bake mine the second time around, I used a high sided skillet, the same pan I browned the chicken in. Light simmer for 30 minutes covered, added the tortilla chips and remaining cheese recovere
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on Thursday, September 02, 2010
