Reviewed: May 21, 2012

This came out well for me. I took the advice of another reviewer and used the nacho cheese soup instead of cheddar. I also used my favorite salsa rather than the Pace sauce. I cooked everything on low for 7 hours and everything came out fine. A couple pieces of rice actually seemed undercooked. I'll definitely make this again. It was good alone or with tortillas.

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Reviewer:

kandygirl15

Reviewed: Mar. 1, 2012

I add whole boneless skinless chicken breats then shred towards end of cooking. Also substituted mild salsa for picante sause - kids preference. Added can of rinsed black beans after shredding chicken - just time enough to warm beans. May try adding corn and chopped sweet red peppers next time. I cooked on high 6 hours - may reduce cooking time next time as rice was a bit mushy. Kids ate without complaints! A keeper!

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Reviewer:

Kfamily

Reviewed: Nov. 14, 2011

Halved this recipe.- cooked on low for 4 hrs. Great base, but very bland -as is- even with a small can of green chillies added.

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Reviewer:

Ameryjs

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Pocatello, Idaho, USA

Reviewed: Nov. 13, 2011

I didn't need to cook it as long as the recipe said, turned out well after 5 hours...I would add more chicken, but other than that...GREAT EASY RECIPE!

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Reviewer:

laurarussellricci

Reviewed: Aug. 22, 2011

I make this all the time it's delicious!!! My husband absolutely loves it! Ive made a few minor changes. I use 2 bottles ragu cheese sauce, rice sides Mexican rice and enchilada sauce. I cook the rice on the stove top as add it to the meat just before preparing the wraps I put them together in a casserole dish add enchilada sauce and cheese to the too and bake until cheese is melted! So very good! Even my 2 year old daughter loves these! Of course she's into spicy foods!

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Reviewer:

dallysmom

Reviewed: Jun. 9, 2011

I wanted to review this exactly as written, however the only soup I had on hand was Fiesta Cheese soup. Honestly, even with this addition, it was really bland and the rice didn't cook, it was still crunchy. I had to take it out of the crock pot and cook on the stove to finish cooking the rice. Overall, kids thought it was ok...but I wouldn't make this again without some serious additions to the flavor. It needs some rotel or salsa to spice it up a bit. I really wanted to like it, good concept...it just fell flat for us.

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Reviewer:

1BUSYMOMNTX

Reviewed: May 31, 2011

I found that there was too much liquid after cooking for 7.5 hours on low and - like many other readers - the rice was mushy. To be fair, I didn't make this recipe "as-is." I used a 16 oz can of red enchilada sauce. (I thought I had picante but I didn't.) Also, I used one can of Cheddar Cheese soup and one can of Cream of Chicken. I also added a little bit of cumin, a pinch of Adobo seasoning, and a small can of green chiles (drained) because I like spicy Mexican food. Also the chicken seemed a little over-cooked and not as juicy as some of the other slow cooker chicken meals I have tried. Although I didn't have the time, perhaps I could have shredded the chicken when I got home and simmered in a skillet to cook off some of the liquid. The flavor was the one redeeming part of this dish. Not sure if I'll make this one again.

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: Phoenixville, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 25, 2011

i made this to try something differant... its a great recipe. I added a can of Rotelle diced tomatoes and served it with sour cream and shredded cheese on the wraps. everyone loved it!

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Reviewer:

kristiT

Reviewed: Feb. 2, 2011

I made this for a mexican lunch party at work. It was really good. I cooked it on high for 4 1/2 hours. It was not spicey or anything. I'm not a spicey fan. It was not too mushy either, but I used extra long grain rice.

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Reviewer:

Brittany

Cooking Level: Intermediate

Reviewed: Dec. 2, 2010

I took the other reviews to heart and added some spices and kept an eye on the cooking time. I ended up cooking it on low for 5 hours, then put it on warm till it was dinnertime. We loved it, definitely will make it again.

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