Chicken Enchilada pie made in slow cooker

Nor M.


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.

★★★★★ 1 vote
15 Min
6 Hr
Slow Cooker Crock Pot


6 inch corn tortillas
12 ounce jar of salsa ( i use chi chi's
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


1Make foil handles for slow cooker. Cut 3 strips of heavy duty aluminum foil 2 inches wide and about 18-20 long each.
2place 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.
3place 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.
4keep layering in this way with the rest of the Tortillas. End with cheese on top.
5cover the dish with foil handles hanging over the sides.
6cook on low for 6-8 hours or high for 3-4 hours
7When it is done. Lift it out with the foil handles you made and place on platter. That's it. Enjoy :)
8note: this will work with cooked ground beef too,and a bag of grated Mexican cheese.

About Chicken Enchilada pie made in slow cooker

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