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Crockpot Enchiladas

I got the idea for this meal from the Rival Crockpot recipe book that came with my crockpot. I love using my crockpot, especially on days that I know I will be short on time around dinner time.
The original recipe was smothered in cheese, so there are some things that are different with the overall results and display, obviously. One major difference is that the recipe tells us to place the aluminum foil strips under the layers in order to pull out the "Mile-high Enchilada". But without cheese holding it all together, it does not come out like that anyway, so don't worry about the aluminum foil I have in my photos.


Layer the following ingredients in your crockpot:

6-8 corn tortillas
Cooked and shredded chicken
prepared salsa (I used Herdez mild)
1 can kidney beans
1 can black beans (optional)
Cilantro
Sprinkled Garlic Salt and a pinch of Chili Pepper

Before cooking:

And after cooking 6 hours on LOW.


These are delicious!

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