Mile-High Enchilada Pie

Mile-High Enchilada Pie

I made this today. Super Easy and EASY clean-up!!

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 (I used a Rotisserie chicken from Sam's Club)

1 cup shredded Pepper Jack Cheese

PREPARATION:

Slow Cooker Directions

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.

   *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.

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.

We added Sour Cream to top our slices! Delicious!