A good starting recipe but I thought the cream cheese ruined it - not only does it take away from the flavor, the texture turned more pastey than anything. I served with a side if cilantro lime rice - next time, I'll put the rice in the burrito, top with the bean mixture [w/o cream cheese].

Reviewed On: Jan. 3, 2012

This was an ok recipe to start from but not as wonderful as I had hoped. We found it to be dry and sticky rather than creamy - I think adding some milk to the soup mixture will help. I also feel you could cut back on the sour cream. I followed other reviewers' suggestions and sauted celery and onion to provide some flavor and texture. [glad I did] I cut back the butter to 1/4 cup melted with the cracker crumbs and that was plenty. Last thought - I did not add salt for seasoning (only pepper) and next time I will try low sodium soups to help keep the salt down.

Reviewed On: Apr. 18, 2011

This was great and so easy to make! I cooked on low for 5 hours, shredded the chicken and then heated for about 45 minutes before serving. Perfect!

Reviewed On: Apr. 18, 2011