Mile-High Enchilada Pie

I discovered a new love of my life...my crockpot. To make my life easier, I decided to start using it more often, especially on Mondays when my husband's work schedule tends to be the busiest. He gets home anywhere between 5pm and 6:30pm, and it's hard for me to know when to start dinner. If I wait until he gets home, we're often not eating until late. If I don't wait, I usually eat by myself and then he has to warm it up later. :( So, I instituted Crockpot Mondays. In the morning, I dump all the ingredients into the slow cooker; it cooks it all day for me; and if hubby ends up working late, then it sets itself to "warm." When he gets home, we have a nice hot meal together, and I am the hero(ine) of the day...with really not that much effort. And, since it's now cooling down into lovely Fall weather (I just LOVE Fall), I find myself using my slow cooker more than once a week. Here are a few of the recipes that we have LOVED!

Mile-High Enchilada Pie
(adapted from Rival Crockpot recipe book)
Makes: 4-6 servings

Note: You're probably gonna want to use one of the smaller, round 2qt (I'm guessing on that size) crockpots for this one, or else it won't turn out so pretty.

8 (6-inch) corn tortillas
1 small can enchilada sauce
1 small jar salsa
1 can (15-1/2 ounces) black beans, rinsed and drained
1 cup shredded cooked chicken
1 cup shredded Cheddar cheese

1. Make foil handles and line slow cooker like spokes of a wheel OR simply line slow cooker with a couple of sheets of foil. Spray with nonstick cooking spray. Place 1 tortilla on bottom of slow cooker. Top with small amount of enchilada sauce, salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with tortilla and cheese.

2. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Pull out by foil handles. Garnish with fresh cilantro and slice of red pepper, if desired.

My Tips:
- This recipe is easily customized. You can use any type or hotness of enchilada sauce or salsa. You can even use kidney beans, shredded beef or a different kind of cheese, if you prefer. I just use whatever I happen to have on hand.
- Both times I have made this, the tortillas were kind of soggy, giving the dish a tamale-like texture. It's really yummy, but if you want it more firm, decrease the cooking time. I might even try double layering the tortillas.