I followed the recipe as written and it was delish. It was a little runny, but I think that it was because I used store brand sweetened condensed milk. I have noticed that store brand is always runnier than "real" (for lack of a better word) brand. Will make again!!!

Reviewed On: May 14, 2012

I did not care for this.

Reviewed On: Mar. 17, 2012

My mom makes this for us all the time, but somewhat different. She usually uses a whole chicken and boils it until done and reserves some of the broth. For a whole chicken, she'll use 2-3 medium/large onions and fresh tomatoes. We like it with a lot of red color so she'll dice up about 5 tomatoes or more depending on their size. When the chicken is almost done cooking, she'll sauté the tomatoes and onions in olive oil with a couple of bay leaves and oregano. After she’d shred the chicken, she’d put it in the same pot she cooked it in and added the sautéed onions and tomatoes and some chicken broth. She never measured how much broth, but she added just enough to cover about ¼ of the chicken. Then she added 2 chipotle peppers and some of its sauce and salt and allowed it to simmer and voila! Love this recipe!

Reviewed On: Nov. 16, 2011