For Christmas, I got a slow cooker recipe book, and I tried my first recipe from it – enchilada pie. We had all the ingredients in the house, and it looked nice and easy, so I gave the chef the night off, and made it myself. 😉
The instructions said to make foil handles, so the enchilada stack would be easier to get out of the slow cooker. That was a great idea, and also made the slow cooker easy to clean. I made half the recipe and it worked out fine.
The dinner was delicious, and we’re looking forward to making more recipes from the cookbook, Crock-Pot The Original Slow Cooker: 3 Books in 1 (Chicken, 5 Ingredients or Less, Soups & Stews).
You can see the picture of our enchilada pie at the end of the recipe.
Mile- High Enchilada Pie
- 8 (6-inch) corn tortillas
- 1 jar (12 oz) salsa
- 1 can (15 1/2 oz) kidney beans, drained and rinsed
- 1 cup shredded cooked chicken
- 1 cup (4 oz) shredded Monterey Jack cheese with jalapeno peppers
- Fresh cilantro and sliced red pepper (optional)
- Prepare foil handles**, and place in slow cooker.
- Place 1 tortilla on top of foil handles
- Top with small amoutn of salsa, beans, chicken and cheese.
- Continue layering in order using remaining ingredients, ending with tortilla and cheese
- Cover, and cook on Low for 6-8 hours or on High for 3-4 hours.
- Pull out by foil handles
- Garnish with fresh cilantro and sliced red pepper, if desired.
Makes 4 to 6 servings.
**To make Foil Handles, tear off three 18×2 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 tortilla stack easier.