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!
prep time
15 Min
cook time
3 Hr
method
Slow Cooker Crock Pot
yield
4 -6 servings
Ingredients
- 8 small (6-inch) corn tortillas
- 12 ounces jar of your favorite salsa
- 15 ounces can kidney beans, rinsed and drained
- 1 cup shredded, cooked chicken
- 1 cup shredded monterey jack cheese with jalapeño peppers
- 3 large 18x2-inch strips heavy foil
- GARNISHES
- - cilantro, red bell pepper, guacamole and sour cream.
How To Make mile high enchilada pie- in crock pot
-
Step 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.
-
Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Salsas
Category:
Tacos & Burritos
Culture:
Mexican
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Heirloom
Diet:
Vegetarian
Ingredient:
Beans/Legumes
Method:
Slow Cooker Crock Pot
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