Recipe: Mile-High Enchilada Pie

8 (6 inch) corn tortillas
12 oz salsa
15 1/2 oz can kidney beans, rinsed and drained
1 cup shredded cooked chicken
1 cup low-fat Pepper jack cheese

Prepare foil handle for slow cooker (see below); place in slow cooker. Palce 1 tortilla on bottom of slow cooker. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with cheese. Cover; cook on LOW for 6 to 8 hours or on HIGH 3 to 4 hours. Pull out by foil handles. Garnish with fresh cilantro and slice of red bell pepper, if desired.

Foil Handles: Tear off three 18x2 inch strips of heavy foi or use regular foil holded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier.

Serves 6
Calories: 437
Fat: 8.2
Carbs: 63