Cheesy-Green-Chili-Chicken Crock Pot Enchiladas

Stefanie Rowell


These enchiladas are hearty, filling and the perfect apres' football game dinner. Fall in Alaska can be cold and windy, and we are always wanting something hot and comforting to combat the chill in the air. These little babies are the perfect partner for a brisk fall day!

pinch tips: How to Quarter a Chicken





30 Min


4 Hr


Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
The combination of flavors in these enchiladas was really good! It's an easy recipe to assemble and would be very easy to transport to your next potluck. I know this will be a hit!


1 box
Rice-a-Roni Spanish style rice
1 1/2 c
frozen corn
1 can(s)
diced green chilies
3 c
chicken, cooked and cut into small pieces
1 can(s)
pinto beans, drained and rinsed
1 jar(s)
3/4 c
sour cream
1 can(s)
cream of chicken soup
2 1/2 c
Mexican blend shredded cheese
3 tsp
chili powder
extra large flour tortillas

Directions Step-By-Step

Cook Rice-a-Roni according to directions on box, add corn after you add water and seasoning packet.
While rice is cooking, combine in a large bowl: chilies, chicken, pinto beans, 1/2 the salsa, sour cream, cream of chicken soup, 1 cup of cheese and the chili powder. When rice is done cooking add half the cooked rice to the other ingredients, and stir all together.
Spray crock pot with non-stick spray. Cut the 6 tortillas in half. Put a large spoonful of filling in the middle of tortilla, and put seam-side down in the bottom of crock pot. Spread remaining rice, salsa and cheese over each layer. Depending on how large your crock pot is, you will get either 2 or 3 layers.
Turn crock pot on low, and let everything get all melty and cozy (about 4 hours on low or 2 1/2 hours on high).

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Collection: Crock Pot Recipes
Hashtags: #crockpot, #family