Slow Cooker Enchiladas

8 (6-inch) corn tortillas
1 jar of your favorite salsa
1 can (15 1/2 ounces) kidney beans, rinsed and drained
1 cup shredded cooked chicken
1 cup shredded Pepper Jack cheese (Monterey Jack with jalapeno peppers)

Prepare foil handles (see below) Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa, beans, chicken, and cheese. Continue layering using the rest of the ingredients, but be sure to end with CHEESE! Cover and cook on Low for 6-8 hours or on High for 3-5 hours. Pull out by foil handles for easy serving.

FOIL HANDLES:

Tear off three 18 x 2 inch pieces of heavy foil (or double fold regular foil). Crisscross strips in spoke design and places them in the slow cooker so you can lift the tortilla stack out easily.

Credits:
Favorite Brand Name 4 Ingredient Cookbook.