Mile High Enchilada Pie Crockpot Food

SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE

Steps:

• In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

ENCHILADA PIE

Steps:

• Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large saucepan, cook the vegetarian meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In prepared slow cooker, layer 1 cup bean mixture, 1 tortilla and 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts.) , Using foil strips as handles, remove the pie to a platter. Serve with toppings of your choice.

MILE HIGH ENCHILADA PIE

Steps:

• 1. Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa (1-2 tablespoons), beans, chicken and cheese. Continue layering using remaining ingredients.
• 2. Cover; cook on low 6-8 hours or high 3-4 hours.

MILE HIGH ENCHILADA PIE- IN CROCK POT

Steps:

• 1. Prepare foil for crock pot. Fold the foil into long strips. Crisscross strips in spoke design and place in sprayed slow cooker to make lifting of tortilla stack easier.
• 2. Place w tortilla on top of the sprayed foil strips. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with cheese.
• 3. Cover; cook on low 6-8 hours or high 3-4 hours. Pull out carefully by foil handles. Garnish with fresh cilantro and slice of red bell pepper, if desired. Serve with guacamole and sour cream.

CROCK POT ENCHILADA PIE

Steps:

• 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).
• Spray with cooking spray.
• You will be able to lift the pie out when ready to serve.
• (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).
• Place one tortilla in the crock pot.
• Top with a small amount of salsa, beans, chicken and cheese.
• Continue layering with remaining tortillas and ingredients, ending with cheese.
• Cover, and cook on low for 6 hours or high for 3 hours.
• Lift out with foil handles and place on serving tray.
• Cut into wedges to serve.

MILE HIGH ENCHILADA PIE (CROCKPOT)

Steps:

• Make foil handles for crockpot - see below; To make foil handles, tear off 18x2-inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier. Place handles in the crockpot. Place 1 tortilla on bottom of crockpot. Top with small amount of salsa, beans, chicken (or beef) and cheese. Continue layering using remaining ingredients, ending with tortilla and cheese. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Pull out by foil handles. Garnish as desired.