Slow Cooker Mile-High Enchilada Pie
- Number of Servings: 6
Ingredients
6 corn tortillas12 oz. salsa15.5 oz. red kidney beans, drained and rinsed1.25 cup shredded chicken1 cup shredded colby/monterey jack cheese
Prepare foil handles -- 3 18x2 strips of foil crisscrossed in a spoke design in the bottom of the slow cooker (for easier lifting after cooking).
In medium bowl combine salsa, beans, chicken and cheese (leaving enough out to top final tortilla).
Place one tortilla in the bottom. Top with mixture. Continue layering and end with one tortilla on top. Top with remaining cheese. Cover with lid. Cook 6 to 8 hours on low or 3 to 4 hours on high. Garnish with cilantro and bell peppers (of any variety).
Number of Servings: 6
Recipe submitted by SparkPeople user ALISON0396.
In medium bowl combine salsa, beans, chicken and cheese (leaving enough out to top final tortilla).
Place one tortilla in the bottom. Top with mixture. Continue layering and end with one tortilla on top. Top with remaining cheese. Cover with lid. Cook 6 to 8 hours on low or 3 to 4 hours on high. Garnish with cilantro and bell peppers (of any variety).
Number of Servings: 6
Recipe submitted by SparkPeople user ALISON0396.
Nutritional Info Amount Per Serving
- Calories: 254.9
- Total Fat: 6.3 g
- Cholesterol: 42.5 mg
- Sodium: 705.4 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 8.1 g
- Protein: 21.2 g