Mile High Enchilada Pie (crockpot)
A very quick, easy recipe if you use the canned chicken, but we prefer it with ground beef. Other optional items to add to this recipe or use for garnish are sour cream, jalapeno slices, shredded lettuce, or black olives.
Yield: 4 Ready in 4 hours, 10 minutes
favorite of 70 people 34 people want to try
Verified by stevemur
|5 eachCorn tortillas; or flour tortillas|
|12 ouncesPrepared salsa|
|1 12-oz canRanch Style or Kidney beans; drained|
|12 1/2 ounceCanned chicken; drained and shredded|
|1 poundLean ground meat; browned and drained (substitute for chicken)|
|1 cupMonterey jack cheese with Japapeno; shredded (or your favorite cheese)|
Mile High Enchilada Pie (crockpot) Preparation
Make foil handles for crockpot - see below;
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.
Place handles in the crockpot.
Place 1 tortilla on bottom of crockpot. Top with small amount of salsa, beans, chicken (or beef) 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 as desired.
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Mile High Enchilada Pie (crockpot) Reviews
5 years, 10 months, 3 weeks, 2 days, 21 hours, 15 minutes ago
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