Crock-Pot Enchiladas or Enchilada Casserole Recipe

This crock-pot enchilada casserole dish is one that I often make two batches at a time. I bake one (@ 350 degrees, 35 minutes) and slow cook the other.  Making two batches is a big time saver (which also means it’s a money saver) since I am going through the work to put this dish together and going through the whole clean up process. **Updated 1/14.

Crock-pot Enchilada Casserole

I love throwing extra veggies into dishes like this to increase vegetable intake in our family.  This recipe is very flexible.  If you don’t have the bell pepper, spinach, and/or beans, it will still work.  Substituting is allowed, too.

Chopped Veggies-Enchilada Casserole

The Verdict: This is a family fave, and frankly, I don’t make it enough!  Sometimes I sprinkle the leftover crumbs from the bottom of our tortilla chip bags onto the enchilada casserole before or after cooking.  I love using the seemingly unusable and giving it purpose, kind of like what God does with us :). If we have had this for a few days, and I am trying to “repackage the enchilada casserole”, I have used it as a taco filling and added shredded lettuce, tomatoes, a little more cheese and onions.

Crock pot Enchilada Casserole Collage

 

Crock-Pot Enchilada or Enchilada Casserole Recipe

Crock-Pot Enchilada or Enchilada Casserole Recipe

Ingredients

  • 1 cup enchilada sauce, divided
  • 1-2 cups cooked, shredded chicken or cooked ground beef
  • 1 can (approx. 15 oz.) of chopped tomatoes or tomato sauce
  • 1 can (approx. 15 oz.) refried beans or black beans
  • 1 can (approx. 15 oz.) black beans, drained and rinsed
  • optional, 1/2 cup loose spinach, chopped finely
  • optional, 1/2 green bell pepper chopped
  • optional, 1/2 red bell pepper chopped
  • 1 yellow onion
  • diced 1 garlic, minced, or 1 T garlic powder
  • dash of cayenne pepper
  • 1 T Italian seasonings
  • 1 T pepper
  • 6 tortillas, or as many as needed to layer
  • 1 cup cheddar cheese, shredded (I also used a little mozzarella)

Instructions

  1. Cover the bottom of the slow cooker with a thin layer of enchilada sauce to prevent sticking, approximately 3 Tbs.
  2. Mix remaining ingredients together minus tortillas, enchilada sauce and cheese.
  3. Layer the tortillas, cutting as needed to fit the slow cooker.
  4. Layer chicken mixture on top of tortillas.
  5. Continue alternating the remaining tortilla and chicken mixture.
  6. Top with enchilada sauce.
  7. Cover, and cook on high for 4-5 hours or low for 6-8 hours.
  8. Top with cheese in the last 15 minutes to melt the cheese.
  9. Serve with additional enchilada sauce if desired, and enjoy!
http://practical-stewardship.com/2011/12/19/crock-pot-enchilada-recipe/
Have you ever made your own enchilada sauce?

Homemade Enchilada Sauce with Chips

Other crock-pot recipes you may enjoy: Interested in more crock-pot ideas? Follow my Cookin’ with the Crock-pot Board on Pinterest. Follow Sonja Sarr (practical-stewardship.com)’s board Cookin’ w/the Crock-pot on Pinterest. Go here for a complete list of recipes.
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Comments

  1. says

    I like to throw corn in our enchiladas too! It isn’t super healthy but it tastes really good with the other ingredients! I also love adding crushed chips to enchiladas too! I love the crunch!

    • says

      Gotta love the crunch! I am a texture person. I did think about throwing in corn, but I just haven’t done it yet. I will try it, though.

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