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cheesy green chile chicken crock pot enchiladas

(6 ratings)
alaskabadger avatar
Blue Ribbon Recipe by
Stefanie Rowell
@alaskabadger
Kenai, AK

These enchiladas are hearty, filling and the perfect apres' football game dinner. Fall in Alaska can be cold and windy, and we are always wanting something hot and comforting to combat the chill in the air. These little babies are the perfect partner for a brisk fall day!

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
(6 ratings)
yield 6 -8
prep time 30 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For cheesy green chile chicken crock pot enchiladas

  • 1 box
    Rice-a-Roni Spanish style rice
  • 1 1/2 c
    frozen corn
  • 1 can
    diced green chilies, 4 oz.
  • 3 c
    chicken, cooked and cut into small pieces
  • 1 can
    pinto beans, drained and rinsed, 15 oz.
  • 1 jar
    salsa, 15.5 oz
  • 3/4 c
    sour cream
  • 1 can
    cream of chicken soup, 10.5 oz.
  • 2 1/2 c
    Mexican blend shredded cheese
  • 3 tsp
    chili powder
  • 6
    extra large flour tortillas

How To Make cheesy green chile chicken crock pot enchiladas

  • Prepared rice and corn in a bowl.
    1
    Cook Rice-a-Roni according to directions on the box. Add corn after you add water and seasoning packet.
  • Chilies, chicken, pinto beans, salsa, sour cream, cream of chicken soup, cheese, chili powder, and rice stirred together.
    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.
  • Filling added to tortillas and placed in the slow cooker.
    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.
  • Rice, salsa, and cheese spread over the layer.
    4
    Spread remaining rice, salsa, and cheese over each layer.
  • Continuing to layer the ingredients.
    5
    Depending on how large your Crock Pot is, you will get either 2 or 3 layers.
  • Slow cooker set to cook.
    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).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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