Recipe

Slow Cooker Chicken Enchilada Pie Recipe

	Docjoe / All my dishes 1 year, 3 months ago No time to make regular chicken enchiladas? Try this "pie" (stack). You can leave it to slow cook in a cooker and have it ready when you get home from work. Serve it with sliced green olives, sour cream and guacamole for garnishes. Prep:5m Cook:480m Servings:4	Docjoe
	mexican easy tasty

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Ingredients

8 corn tortillas (6")

1 jar prepared salsa (12 oz.), mild

1 can (15 1/2 oz.) chili beans (as opposed to plain kidney beans), most of the chili sauce drained.

1 cup shredded cooked chicken

1 cup Jalapeno Jack cheese, shredded

Directions

To remove the pie from the pot you will need to make 3 doule thickness foil strips that will easily fit down into your cooker with their tails rising up above the pie/stack. Fit the three in the cooker in a spoke design.

Having placed the foil handles in the cooker, place one tortilla on top of them.

Top the tortilla with a small amount of the salas, beans, chicken and cheese.

Repeat the process layering all 8 tortillas ending with the cheese.

Cook on low for 6-8 hours (or 3-4 hours on high).

Serve the pie with garnishes.

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