WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, November 21, 2014

CHEESY-GREEN-CHILI-CHICKEN CROCK POT ENCHILADAS

This is a recipe I got some time ago from a "Just a Pinch" recipes. It is from a lady in Alaska.
1 box Rice-A-Roni Spanish rice
1 1/2 cups frozen corn
1 can diced green chilies
3 cups cooked chicken, diced or shredded
1 can pinto beans, rinsed and drained
1 jar salsa
3/4 cup sour cream
1 can cream of chicken soup
2 1/2 cups shredded Mexican-Blend Cheese
3 tsp chili powder
6 large flour tortillas
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 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).

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.