Mile-High Enchilada Pie

Mile-High Enchilada Pie

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


  1. 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.
  2. 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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