Instructions: Spray crock pot with non-stick cooking spray and cover bottom of pot with 1/2 of the slightly crushed chips. Combine soups, broth, and chili powder in a separate bowl. Add tomatoes, rice and onion - stir to combine. Layer half of the following ingredients over chips in the following order: chicken, soup mixture, cheese. Layer once more with rest of ingredients beginning with chips and ending with cheese. Cook on high in crock pot for three hours.

Betsys notes: Made 9/19/99. Original recipe called for 8 oz regular tortilla chips, regular soups, and 3 cups of cheese. I made the lowfat adaptations and made the addition of the rice because I thought it would be too liquid-y as it was. I was prepared to use 3 cups of cheese, but the 2 cups seemed to be plenty (and I love cheese!).

I got this originally from Laurie Campbell on TNT, but of course I had to fiddle with it. Now I am just trying to master the timing.

The original recipe called for 3 hours on high, I did it one hour on high and the rice on the edges was starting to get done, but it was still pretty liquid-y. I then cooked it an hour more on low.

It was less liquid-y and the rice seemed done so I served it.

However, the rice in the center was still not quite done. I ended up cooking what remained in the crockpot for another 2 hours on low and the rice was done, but the outside edges were pretty crispy. So I am trying to figure out how long I should cook it for when I make it again. Maybe 5 hours on low? Any crockpot experts have any guesses? Also, could I put uncooked chicken in and maybe cook it even longer?

Let me know, because it was very good and Id like to make it again.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.