Easy Crock Pot Chicken Enchiladas

Description

Such a fun way to serve!!

Details

Cooking Time:		240
Recipes Makes:		6
Calories:		483
Carbs:		16.5
Fat:		9.3
Protein:		22.3

Ingredients

• 1 box Rice-a-Roni Spanish style rice (unless you have your own style you like)
• 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
• 1 jar(s) salsa
• 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

Directions

1. Cook Rice-a-Roni according to directions on 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.
3. When rice is done cooking add half the cooked rice to the other ingredients, and stir all together.
4. 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.
5. 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.
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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