I had to up the positive reviews on this poor recipe! I made this tonight, and while it wasn't a perfect recipe, it wasn't the nightmare some reviewers portrayed. I used whole wheat elbows and I left out the eggs because that sounded gross to me. Otherwise, I cooked as directed, but it was done - and ever so slightly burnt on the edges - at 3 hours on low. (I have a 3.5 quart slow cooker.) Next time, I think I will try to spruce it up with some dry mustard or something spicy because it was a little bland. Also, there was a TON of cheese in this thing. It was good, but small portions are a must. I will definitely make this meal again. Also, I have decided recently that one pot cooking means absolutely only one dish, so I actually mixed everything in the slow cooker instead of in a separate bowl. It was no problem. I guess if you add the egg, you wouldn't be able to use that idea. Anyway, good and EXTREMELY EASY recipe.

Reviewed On: Jan. 19, 2009

The flavor was very weird and the crispy outside does not sufficiently combat the completely squishy inside. Also, it took FOREVER to prepare. I really don't recommend this recipe. Sorry.

Reviewed On: Jan. 15, 2008

This was TERRIFIC! I wasn't too excited about it before making it, but I thought I would try it since the reviews were good and it looked easy. The soup turned out to be great, and I will definitely make it again! Modifications: -Browned cubes of extra firm tofu (I used a little of the enchilada sauce instead of oil) -15 oz. black beans -Entire can of tomatoes (I got diced tomatoes with green peppers and onions) -Can of refried beans to thicken the soup I thought that the tortillas would be weird in soup, but they were actually really good. This is a thick, delicious soup. Great for vegetarians! I highly recommend it :-)

Reviewed On: Jan. 6, 2008