Slow Cooker Enchilada Pie

Crockpot 3 in 1 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)
  1. Prepare foil handles**, and place in slow cooker.
  2. Place 1 tortilla on top of foil handles
  3. Top with small amoutn of salsa, beans, chicken and cheese.
  4. Continue layering in order using remaining ingredients, ending with tortilla and cheese
  5. Cover, and cook on Low for 6-8 hours or on High for 3-4 hours.
  6. Pull out by foil handles
  7. 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.

enchilada pie


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