Ingredients:
2 cans cheddar cheese soup
1 cup water
2 cups salsa
1 1/4 cups uncooked regular long-grain white rice
2 pounds skinless, boneless chicken breasts, cut into cubes
10 flour tortillas (10-inch)
Directions:
Mix the soup, water, salsa, rice and chicken in a slow cooker.
Cover and cook on low for 7 to 8 hours or until chicken is cooked through.
Spoon about 1 cup rice mixture down center of each tortilla. Fold tortilla around filling.
Comments:
Totally easy. I halved the recipe and put completely frozen chicken breasts in the slow cooker. I came home at lunch and cut them up a little. Turned out fine. The edges burned a bit and Adam didn't like it too much, but overall, a decent meal.
No comments:
Post a Comment