Cheesy-Green-Chili-Chicken Crockpot Enchiladas
|Collections:||Crock Pot Faves|
|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|
|3/4 c||sour cream|
|1 can(s)||cream of chicken soup|
|2 1/2 c||mexican blend shredded cheese|
|3 tsp||chili powder|
|6||extra large flour tortillas|
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DirectionsCook 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 chili powder. When rice is done cooking, add half the cooked rice to the other ingredients, and stir all together.Spray crockpot 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 crockpot. Spread remaining rice, salsa and cheese over each layer. Depending on how large your crockpot is, you will get either 2 or 3 layers.Turn crockpot on low, and let everything get all melty and cozy (about 4 hours on low or 2 1/2 hours on high).