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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)
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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A definite favorite for all who have enjoyed them.

Preheat OVEN to 400 degrees.
1 ½ CUP sugar
½ CUP shortening
½ CUP margarine (softened)
2 eggs

2 ¾ CUPS flour
2 TEASPOONS cream of tarter
1 TEASPOON baking soda

Add more flour if needed to be able to make firm balls out of the dough. Shape dough into 1-1½ inch balls and roll in cinnamon sugar. Place about 1-2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Cool on wire rack.

Recipe makes about 48 2-inch cookies.
Estimated prepare and bake time is 30-40 minutes.
NOTE: An additional 1/2 cup of flour may be added for more fluffy cookies (as shown in photo).