This was even better than I could have hoped! I will definitely make this again and again. Spicy, but not painfully so. I followed the advice of other reviewers: used raw chicken that I broke up with two forks about an hour before serving; used additional chicken broth in place of the water; added a can of rinsed and drained black beans; and used pre-made chips from a bag.

Reviewed On: Dec. 28, 2008

My sister and I made this for a Christmas dinner (with roast and sauteed portobello mushrooms), and it was fantastic. The only change we made was to use real bacon, because we had some on hand. The dish is very colorful, very flavorful, and incredibly unique -- but not at all difficult to make and seems impossible to mess up. I will definitely make this again and again.

Reviewed On: Dec. 26, 2008

Flavorful and moist, this is a winner. My sauce didn't turn out (seemed to want to stay separated), but it was still fabulous. Next time I'd probably add more mushrooms, but only because we're big mushroom fans. Also didn't need to cook as long as the recipe stated.

Reviewed On: Mar. 9, 2003