Mile High Enchilada Pie- in crock pot
This recipe from my Rival Crock Pot recipe book is a great savory chicken recipe. I didn't think that it was possible to make this in a crock pot. But it turned out to be a great and quick recipe to make. Try it out and see for yourself!
- 8 small
- (6-inch) corn tortillas
- 12 oz
- jar of your favorite salsa
- 15 oz
- can kidney beans, rinsed and drained
- 1 c
- shredded, cooked chicken
- 1 c
- shredded monterey jack cheese with jalapeño peppers
- 3 large
- 18x2-inch strips heavy foil
- cilantro, red bell pepper, guacamole and sour cream.
1Prepare foil for crock pot. Fold the foil into long strips. Crisscross strips in spoke design and place in sprayed slow cooker to make lifting of tortilla stack easier.
2Place w tortilla on top of the sprayed foil strips. Top with small amount of salsa, beans, chicken and cheese.
Continue layering using remaining ingredients, ending with cheese.
3Cover; cook on low 6-8 hours or high 3-4 hours.
Pull out carefully by foil handles. Garnish with fresh cilantro and slice of red bell pepper, if desired. Serve with guacamole and sour cream.