Slow Cooker Nacho Chicken and Rice Wraps |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 8 |
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This recipe is courtesy of Campbell's web site. It's yummy and in my opinion can serve more than 10. Ingredients:
2 (10 3/4 ounce) cans condensed cheddar cheese soup |
1 cup water |
2 cups picante sauce or 2 cups salsa, of choice |
1 1/4 cups regular long grain rice, uncooked |
2 lbs chicken breasts, boneless, skinless, cubed |
10 (10 inch) flour tortillas |
Directions:
1. In a 4 quart slow cooker, stir first 5 ingredients together.
2. Cover and cook on Low 7-8 hours, or until chicken and rice are cooked through.
3. Spoon about 1 cup of chicken mixture down the center of each tortilla.
4. Fold tortilla around filling.
5. Note: May also add additional toppings of choice on filled shell, ie: lettuce, tomato, cheese etc. May also sub cream of chicken soup for the cheddar cheese soup, and then add shredded cheddar cheese as desired.
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