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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Rachel McInnis
[email protected]5 stars! This recipe is a keeper. The enchiladas were cheesy, flavorful, and easy to make. I will definitely be making this again.
Siam Ahmed 71
[email protected]I tried this recipe last night and it was delicious! The chicken was cooked perfectly and the green chile sauce was flavorful. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
Pankaj Chokroborty
[email protected]This recipe was a hit with my family! The chicken was tender and juicy, and the green chile sauce had just the right amount of spice. The enchiladas were easy to assemble and cook, and they reheated well for leftovers. I will definitely be making thi