Mile-High Enchilada Pie the Editors of Publications International, Ltd.
Mile-High Enchilada Pie
Makes 4 to 6 servings
|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|
- 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.
- 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.
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