"I'm a pretty good cook, but this just wasn't worth the effort. Gravy was flavorful, meat was tender, but waaay too much liquid. After 2 hours of braising (the last hour with the lid off the gravy was too soupy so I had to remove the solids and reduce it for another half hour. If I cooked it again I would not add the 3/4c water, use less sausage""

"This is a good dish. It gets soggy very easily, so I add a layer of tortilla rounds over each layer of tortillas. The chips won't be crunchy, but the texture will be more like a lasagna noodle and not just soggy. I also mix in some sour cream with the queso fresco to make the chicken/cheese layer hold together more and provide a cooling contrast for the spicy sauce.