Slow Cooker Chicken Enchilada Pie
From docjoe 15 years ago
- 480 minutes to make
- Serves 4
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.
Ingredients
- 8 corn tortillas (6") shopping list
- 1 jar prepared salsa (12 oz.), mild shopping list
- 1 can (15 1/2 oz.) chili beans (as opposed to plain kidney beans), most of the chili sauce drained. shopping list
- 1 cup shredded cooked chicken shopping list
- 1 cup jalapeno jack cheese, shredded shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
What a great idea! Another great one Doc!
elgab89
in Toronto loved it
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The jalapeno certainly adds ZING, Doc!! Thanks! FIVER to you! :+D
chefelaine
in Muskoka loved it
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