Chicken Enchilada pie made in slow cooker

Nor M.

By
@Adashofloverecipes

My daughter and I love Mexican food if it isn't to spicy.We frequently go out to Authentic Mexican Restaurants. People think Mexican food is all spicy. That just isn't so. This is a great recipe I have made quite a few times. It is from a very old slow cooker cook book.


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Comments:

Serves:

2-4

Prep:

15 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

8
6 inch corn tortillas
1
12 ounce jar of salsa ( i use chi chi's
1
15 ounce can of kidney,or pinto beans rinsed
1 c
shredded cooked chicken
1 c
monterey jack cheese with or with out jalapeno peppers
1/2 c
chopped and fried onions -omit if wanted
1/2 c
chopped and fried green bell pepper -omit if wanted

Directions Step-By-Step

1
Make foil handles for slow cooker. Cut 3 strips of heavy duty aluminum foil 2 inches wide and about 18-20 long each.
2
place in slow cooker in a bicycle spoke design, with foil folded over the outside. This is to make handles for gripping pie. You need this to remove from slow cooker.
3
place a tortilla on the bottom of the slow cooker on top of foil strips.Take all ingredients in small amounts and put on top ending with the cheese last.
4
keep layering in this way with the rest of the Tortillas. End with cheese on top.
5
cover the dish with foil handles hanging over the sides.
6
cook on low for 6-8 hours or high for 3-4 hours
7
When it is done. Lift it out with the foil handles you made and place on platter. That's it. Enjoy :)
8
note: this will work with cooked ground beef too,and a bag of grated Mexican cheese.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy