Mile High Enchilada Pie- in crock pot

Pat Duran Recipe

By Pat Duran kitchenchatter

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!


Recipe Rating:
 1 Rating
Serves:
4 -6 servings
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot

Ingredients

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 jalapeƱo peppers
3 large
18x2-inch strips heavy foil
GARNISHES
cilantro, red bell pepper, guacamole and sour cream.
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Directions Step-By-Step

1
Prepare 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.
2
Place 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.
3
Cover; 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.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian