This was really tasty and a good weeknight dinner option. I made quite a few tweaks but I feel like it was still true to the original recipe. Will definitely make again!
The alterations I did: • I was 2 oz short on chicken, so I added half a red bell pepper, sliced and sautéed. • Added about 1/2 tsp cumin, 1/8 tsp cinnamon, and a pinch of allspice when I sautéed the garlic. • Used Mateo's salsa verde instead of green enchilada sauce (very flavorful, I definitely recommend using this!) • Used 5% greek yogurt instead of sour cream. • Used Mozzarella because we had 4 oz to use up. I think using the recommended cheeses would yield better flavor.
⭐️⭐️⭐️⭐️⭐️ Love this recipe! Easy to make, comes together quickly, and never disappoints. I highly recommend this, especially if you're a fan of Unagi.
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