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.