Crockpot Enchilada's

Chicken breasts or tenders
20 oz. green enchilada sauce
6 oz can of chopped green chillies
16 oz of jarred or homemade salsa
1 can corn (do not drain)
1 can black beans (do not drain)
1 can pinto beans (do not drain)
1 1/2 cups minute rice
tortillas
cheddar or colby jack cheese
sour cream


cook on low for about 6 hours. Take the chicken out and shred it and put it back in crockpot. Last hour make 1 1/2 cups of minute rice (don't cook it just put it in) add 3 T. lime juice and a handful of cilantro.

Put mixture in tortilla shells, add grated cheese, roll up then put more of the mixture and sour cream on top. Makes a ton and sooo yummy!