Crock-Pot Enchiladas
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.
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 to rtillas or as many as needed to layer
- 1 cup cheddar cheese shredded (I also used a little mozzarella)
Instructions
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Cover the bottom of the slow cooker with a thin layer of enchilada sauce to prevent sticking, approximately 3 Tbs.
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Mix remaining ingredients together minus tortillas, enchilada sauce and cheese.
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Layer the tortillas, cutting as needed to fit the slow cooker.
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Layer chicken mixture on top of tortillas.
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Continue alternating the remaining tortilla and chicken mixture.
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Top with enchilada sauce.
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Cover, and cook on high for 4-5 hours or low for 6-8 hours.
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Top with cheese in the last 15 minutes to melt the cheese.
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Serve with additional enchilada sauce if desired, and enjoy!
Erin branscom says
I just found your blog and love it. Can’t wait to read more! 🙂
Sonja says
Hi Erin. Thanks! I hope you enjoy!!
The Better Baker says
This is a wonderful and healthy dish. I love it!!! Thanks so much for sharing at Weekend Potluck.
Sonja says
Thanks so much, and you are welcome!
Keri 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!
Sonja 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.