Mile High Enchilada Pie (crockpot)

2 reviews, 4 star(s). 100% would make again

Ready in 4 hours 10 minutes

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.


5 each Corn tortillas; or flour tortillas
12 ounces Prepared salsa
1 12-oz can Ranch Style or Kidney beans; drained
12 1/2 ounce Canned chicken; drained and shredded
1 pound Lean ground meat; browned and drained (substitute for chicken)
1 cup Monterey jack cheese with Japapeno; shredded (or your favorite cheese)

Original recipe makes 4



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.

Verified by stevemur
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Calories Per Serving: 967 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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