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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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An easy, flavorful use for leftover chicken....got this from the internet, somewhere! Ingredients:
4 (8 inch) corn tortillas |
12 ounces salsa (medium heat preferred) |
1 (15 1/2 ounce) can red kidney beans, drained and rinsed |
1 cup shredded cooked chicken |
1 cup shredded monterey jack pepper cheese |
Directions:
1. If you have a round crock pot, prepare it by tearing off three 18x2 strips of heavy-duty foil and placing the foil in the crock pot in a spoke design (crisscross the strips).
2. Spray with cooking spray.
3. You will be able to lift the pie out when ready to serve.
4. (If you have an oblong crock pot, you can probably just cook at one end and lift out with a spatula, or go ahead and try the foil thing).
5. Place one tortilla in the crock pot.
6. Top with a small amount of salsa, beans, chicken and cheese.
7. Continue layering with remaining tortillas and ingredients, ending with cheese.
8. Cover, and cook on low for 6 hours or high for 3 hours.
9. Lift out with foil handles and place on serving tray.
10. Cut into wedges to serve.
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