1 10 oz can enchilada sauce 1 15.5 oz can dark red kidney beans 8 6-inch corn tortillas 1 cup shredded cooked turkey 1 cup shredded taco-flavored cheese Place foil handles in Crock-Pot. Place 1 corn tortilla in bottom of Crock-Pot. Spoon small amount of enchilada sauce, beans, turkey and cheese over tortilla . Continue layering process until tortillas are gone. Make sure that last lay er is the cheese layer. Cook on Low 6 to 8 hours or on High 3 to 4 hours. Pul l out by foil handles and slice into pie shaped wedges for serving. see how to section for making foil handles.
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