Guest guest Posted April 19, 2001 Report Share Posted April 19, 2001 This is sooo good!! I used tomato and basil flavoured flour tortillas (6-10-inch) and spicy hot salsa from what I had on hand. Cooked on high for 3 1/2 hours. Since I used the larger tortillas any part that touched the side was " crisp " so if you are using the larger size tortillas you may want to trim away from sides. Karen * Exported from MasterCook * Enchilada Stack Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 6 inch corn tortillas 1 10 ounce can enchilada sauce 2 15 ounce cans kidney beans or black beans or combination 1 cup shredded Mexican blend cheese Make foil handles (see separate " recipe " ) and place in slow cooker. Place 1 corn tortilla in the bottom of the slow cooker. Spoon in a small amount of enchilada sauce, beans, and cheese over tortilla. Continue layering process until tortillas are gone. Make sure the last layer is a cheese layer. Cook on low for 6-8 hours or on high for 3-4 hours. Pull out by foil handles and slice into pie shaped wedges for serving. - - - - - - - - - - - - - - - - - - - Per serving: 1012 Calories (kcal); 20g Total Fat; (16% calories from fat); 61g Protein; 155g Carbohydrate; 48mg Cholesterol; 364mg Sodium Food Exchanges: 10 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 26152 Quote Link to comment Share on other sites More sharing options...
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