Mile-High Enchilada Pie
Browse the recipe Mile-High Enchilada Pie
Mile-High Enchilada Pie
YIELD Makes 4 to 6 servings
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INGREDIENTS
| 8 | (6-inch) corn tortillas |
| 1 | jar (12 ounces) salsa |
| 1 | can (15-1/2 ounces) kidney beans, rinsed and drained |
| 1 | cup shredded cooked chicken |
| 1 | cup shredded Monterey Jack cheese with jalapeño peppers |
PREPARATION:
Slow Cooker Directions
- Prepare foil handles for slow cooker;* place in slow cooker. Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with tortilla and cheese.
*To make foil handles, tear off 18x2-inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier.
- Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Pull out by foil handles. Garnish with fresh cilantro and slice of red pepper, if desired.
This recipe appears in:
Mexican