Reviewed on Feb. 07, 2013 by Yume-chan
This already looked like a great recipe, but I love spicy, so I added some heat to it. I poured nearly a jar and a half of 2 (12oz) jars of salsa verde into the bottom of the pan to make sure it was well coated. I substituted 2 (14.5oz) cans fire roasted diced tomatoes w/ green chilies (drained) in place of the tomatoes, added chili powder to taste to the sour cream/chx/salsa mixture and used 12oz of pepper jack in place of the monterey. I also omitted the cilantro (not a fan of it) and used 3-4 large flour tortillas in place of the corn tortillas since they're less tough and rubbery, and cut them into large pieces (makes it easier and less of a hassle to slice when it's all done) Gave some to my mom and took the leftovers to work and got rave reviews all around! I also look forward to making the original version for those members of my family that can't handle heat!