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!
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!
Rice-a-Roni Spanish style rice
diced green chilies
chicken, cooked and cut into small pieces
pinto beans, drained and rinsed
cream of chicken soup
Mexican blend shredded cheese
extra large flour tortillas
How to Make Cheesy-Green-Chili-Chicken Crock Pot Enchiladas
1Cook Rice-a-Roni according to directions on box, add corn after you add water and seasoning packet.
2While 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.
3Spray 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.
4Turn crock pot on low, and let everything get all melty and cozy (about 4 hours on low or 2 1/2 hours on high).