Mexican Chicken & Rice Wraps Crock Pot

Mexican Chicken & Rice Wraps Crock Pot
Mexican Chicken & Rice Wraps Crock Pot

PREP TIME

5

minutes

TOTAL TIME

425

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

425

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cans (10 3/4 ounces each) Campbell's® Condensed Cheddar Cheese Soup

  • 1

    cup water

  • 1

    jar (16 ounces) Pace® Picante Sauce

  • 1 1/4

    cups uncooked regular long-grain white rice

  • 2

    pounds skinless, boneless chicken breast halves

  • 6

    flour tortillas (10-inch), warmed

Directions

Stir the soup, water, picante sauce and rice in a 4-quart slow cooker. Add the chicken and turn to coat. 2 Cover and cook on LOW for 7 to 8 hours (or on HIGH for 3 1/2 to 4 hrs) or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken. Return the chicken to the cooker and stir. 3 Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling

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