Recipe (click to expand)
|1 10 oz can enchilada sauce |
1 15.5 oz can dark red kidney beans
8 6-inch corn tortillas
1 cup shredded cooked turkey
1 cup shredded taco-flavored cheese
Place foil handles in Crock-Pot. Place 1 corn tortilla in bottom of Crock-Pot. Spoon small amount of enchilada sauce, beans, turkey and cheese over tortilla . Continue layering process until tortillas are gone. Make sure that last lay er is the cheese layer. Cook on Low 6 to 8 hours or on High 3 to 4 hours. Pul l out by foil handles and slice into pie shaped wedges for serving.
see how to section for making foil handles.