By Heather Campbell on January 01, 2004
"This recipe is sooo easy! The flavors meld together so well. Serve with sour cream and crackers."
Serving Size: 1 (335 g)
Servings Per Recipe: 5
"This recipe is awesome! If you use canned chicken you can omit the oil."
"Really good, inexpensive, and easy to make. I didn't have a crockpot so did it on the stovetop over very low heat for about 2.5 hours.I also didn't use any oil at all, just sprayed the pan, and used less than half the cheese. It all kind of just melts together and makes an ugly colored but very tasty dish."
"This has real potential but you have to remember to use a salsa that is mild, not one you dip chips in otherwise the end product is too hot. It needs more liquid than one standard sized jar (recipe does not say how much), I added some crushed tomatoes (also to dilute the spice of the hot salsa I used) I also used a can of chili beans in lieu of some of the white beans (which also adds liquid) The recipe did not say whether to drain the great nothern beans, I did and used two smaller cans total. In sum, not enough liquid in this recipie but a great starting point to tinker with a different kind of chilli. I made this in a regular pot and let it simmer for about 3 hours after bringing it to a boil. Always better the next day."
"WOW!! I truly didn't expect to be in awe of this but I am! It seemed too simple but it has proven itself to be the best find of mine here at Zaar so far! I used fire roasted salsa and added a can of crushed tomatoes for a bit more sauce... I cooked mine on the stove, simmering for about 30 minutes... and used the cheese as a topper (did not add it to cook) Thanks Heather for a great recipe!!!"
"Very easy and very good! Wonderful flavor. I did add about 2 cups Chicken Broth (wanted more of a soup) and cooked it on low on the stove. Will be making this again soon."
"This is one great "quick in the morning starter" for those of us who work! I used Newman's Own tequila and lime salsa. Yummy! I also used 1/2 monterey jack and 1/2 white cheddar cause that's what I had. A quick tip: I brown 4-5 lbs chicken chunks at a time and then freeze them in small ziplock type bags. I usually put about 1-1 1/2 cups per bag. I know you can buy it already done, but it's cheaper to do it yourself (and I think it tatses better too). Be sure to put the little bags inside a large freezer bag so you don't get freezer burn. We use so much chicken, that I flavor one as Mexican, one as Italian, and one just plain. "
"This recipe is amazing!!! It's very simple and has loads of flavor. You can vary the tast by the type of salsa you use (Ipersonally like to use a salsa with larger chenks of tomato). I haven't served this to anyone yet who hasn't loved it!"