I couldn't think of any reason NOT to give this recipe 5 stars. It turned out great!! I made it REALLY SIMPLE for myself since I'm a marginal cook at best and my husband is a VERY PICKY eater. This is what I did: I used a 2 lb. roast, I did NOT brown it 1st on the stove. I just put it in the crockpot (after cutting off the fat) with: 1 tsp Salt, 1 tsp Pepper, 1 cup diced green chiles, 1 tsp chili powder, 1 tsp cayenne, 1 tsp garlic powder, I didn't use the full 5oz jar of Tapatio, but I used about 3 oz (cuz my bottle wasn't full.) I used 1 TBSP Cumin, instead of water I used about 1/2 can beef broth, and 1/2 bottle beer, and I threw in 1 beef bouillion cube just for fun. I cooked it on high for about 5 hrs until it was shreddable, then I just shredded it right in the crockpot (why get more dishes dirty, taking it out & putting it back?) after it was shredded I let it cook on low for about another hour so all of the juices would soak in the meat and that's it! It was soooooo ez, just throw all of the ingredients in at once & GO! My husband loved it and we had left overs the next day.

Reviewed On: Mar. 25, 2013

This soup turned out great! My husband had two bowls. I followed the directions with two (small) changes: #1 I only used ONE can of the diced tomatoes w/green chilies (which is PLENTY believe me,) and #2 instead of using chicken BREASTS, I used chicken TENDERS (because I already had some thawed.) I cooked it on HIGH for 4 hours and it was perfect. The tenders quicked much faster than the breasts. I will definitely make this again it was so easy!

Reviewed On: Oct. 9, 2012

This was pretty much perfect! I try many recipes and they're not all hits but this one definitely was. My VERY PICKY husband LOVED it and it will be come a regular in our household. I made a few changes: no corn (personal choice,) added 1/2 can black beans, 1/2 cup salsa & 2 spoonfuls of Sour Cream to the meat mixture before wrapping in the tortillas. Highly recommend this EASY & delish dish!

Reviewed On: Apr. 11, 2012