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.
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.
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.