Ingredients: 5 (6-inch) corn tortillas
1 jar (12 ounces) prepared salsa
1 can (15 1/2 ounces) kidney beans, rinsed and drained
1 cup shredded cooked chicken
1 cup shredded Monterey Jack with jalapeno cheese
Prepare foil handles for crock pot (see directions below); place in crock pot. Place 1 tortilla on bottom of crock pot. Top with small amount of salsa, benas, chicken and cheese. Continue layering using remaining ingredients, ending with 1 tortilla and cheese. Cover and cook on Low for 3 hours. Pull out by foil handles.
*Foil handles: Tear off three 18x2-inch strips of regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cook to make lifting of tortilla stack easier.
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