Ingredients

The following ingredients have 7 Servings
  • 1 box(es) Rice-a-Roni Spanish style rice
  • 1 1/2 cup(s) frozen corn
  • 1 can(s) diced green chilies, 4 oz.
  • 3 cup(s) chicken, cooked and cut into small pieces
  • 1 can(s) pinto beans, drained and rinsed, 15 oz.
  • 1 jar(s) salsa, 15.5 oz
  • 3/4 cup(s) sour cream
  • 1 can(s) cream of chicken soup, 10.5 oz.
  • 2 1/2 cup(s) Mexican blend shredded cheese
  • 3 teaspoon(s) chili powder
  • 6 - extra large flour tortillas

Instruction

  • Cook Rice-a-Roni according to directions on the 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 the 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 the 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).