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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7 users found this review helpful

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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13 users found this review helpful

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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7 users found this review helpful

Reviewer:

ninakiggans

Reviewed: Nov. 13, 2010

needs more flavor/spice. try fiesta nacho cheese soup. add rice later-too mushy

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8 users found this review helpful

Reviewer:

Melissa

Reviewed: Nov. 3, 2010

I made the recipe as is. Others said that it was bland but I didn't think so. I thought that it had good flavor. If anything you could add garlic or chili powder or something. Rice got a little mushy from being in the crockpot too long...but next time i'll just have to have it in there less time. (It only cooked for 5 hours.) But it was delicious wrapped in the tortillia with some sour cream!

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4 users found this review helpful

Reviewer:

lyno5

Reviewed: Oct. 7, 2010

Not bad... I found it a little sloppy.

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Reviewer:

Jane

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Reviewed: Sep. 23, 2010

Don't make this if you're looking for something spectacular, but if you're looking for something easy this is pretty good. It was a little bland, but putting some pepper sauce on it when serving really helps. I think next time I will add some diced tomatoes and green chilies and some black beans. This is also good without the shell.

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Reviewer:

lmunter

Reviewed: Sep. 20, 2010

This recipe is easy to make when you don't have time to do a lot of prep work. I threw frozen chicken breasts into the crockpot and then shredded them just before serving. The recipe as written seems to be missing that kick. I used a medium chunky salsa but the spicy flavors got lost in the rice. I would make this again with less rice and possibly add a hotter salsa along with black beans.

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4 users found this review helpful