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Crock-Pot Enchilada or Enchilada Casserole Recipe

Author Sonja

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

  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!