CHEESY GREEN CHILE CHICKEN CROCK POT ENCHILADAS
The combination of flavors in these enchiladas was really good! It's an easy recipe to assemble. A super simple slow cooker dinner. Very easy to transport to a potluck, too. We know this will be a hit!
Provided by Stefanie Rowell
Categories Tacos & Burritos
Time 4h30m
Number Of Ingredients 11
Steps:
- 1. Cook Rice-a-Roni according to directions on the box. Add corn after you add water and seasoning packet.
- 2. 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.
- 3. Spray Crock Pot with non-stick spray. Cut the 6 tortillas in half. Put a large spoonful of filling in the middle of the tortilla and put seam-side down in the bottom of Crock Pot.
- 4. Spread remaining rice, salsa, and cheese over each layer.
- 5. Depending on how large your Crock Pot is, you will get either 2 or 3 layers.
- 6. 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).
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