Mile-High Enchilada Pie

INGREDIENTS

8 (6-inch) Corn Tortillas

1 jar (12 oz.) prepared Salsa

1 can (15 ½ oz) Black Beans, rinsed & drained

1 C. Shredded Cooked Chicken (or more)

1 C. Shredded Monterey Jack Cheese w/Jalapeno Peppers

DIRECTIONS

PREPARE FOIL HANDLES** FOR SLOW COOKER; PLACE IN SLOW COOKER.

PLACE 1 TORTILLA ON BOTTOM, TOP WITH SMALL AMOUNT OF SALSA, BEANS, CHICKEN AND CHEESE.  CONTINUE LAYERING USING REMAINING INGREDIENTS, ENDING WITH CHEESE.

COVER; COOK ON LOW 6-8 HOURS OR ON HIGH 3-4 HOURS.

PULL OUT BY FOIL HANDLES. 

**FOIL HANDLES: TEAR OFF THREE 18X2 INCH STRIPS OF HEAVY FOIL AND CRISSCROSS FOIL STRIPS IN SPOKE DESIGN & PLACE IN SLOW COOKING TO MAKE LIFTING ENCHILADA PIE OUT EASIER.