Cheesy-Green-Chili-Chicken Crock Pot Enchiladas
Blue Ribbon Recipe
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! The Test Kitchen
1 boxRice-a-Roni Spanish style rice
1 1/2 cfrozen corn
1 can(s)diced green chilies
3 cchicken, cooked and cut into small pieces
1 can(s)pinto beans, drained and rinsed
3/4 csour cream
1 can(s)cream of chicken soup
2 1/2 cMexican blend shredded cheese
3 tspchili powder
6extra large flour tortillas
How to Make Cheesy-Green-Chili-Chicken Crock Pot Enchiladas
- 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).