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chicken enchilada pie made in slow cooker

★★★★★ 1
a recipe by
Nor Mac
The Berkshire’s, MA

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
serves 2-4
prep time 15 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For chicken enchilada pie made in slow cooker

  • 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

How To Make chicken enchilada pie made in slow cooker

  • 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.