Tag Archives: enchilada casserole

Slow Cooker Enchilada Casserole

 

Slow cookers are such a blessing to a busy cook! Whether you don’t like cooking, don’t want to spend hours in the kitchen, are feeding just one or an army, slow cookers can make healthy, quick meals a snap. With a small amount of planning, you can have dinner ready and cooking in 10 minutes or less before you run out the door, and come home to a hot, home-cooked meal at the end of the day.

Enchiladas are a favorite in my house, because they are customizable, economical, and delicious! Tortillas are cheap, and can even be made at home, corn or flour, for pennies. You can use chicken, beef, or keep it vegetarian with tofu or beans. And beans are great money savers! Especially if you buy dried, and cook them at home (another thing slow cookers are great at!).

Slow cooker enchiladas

In this recipe, I used burrito-sized flour tortillas, because they happen to be the exact size of my slow cooker. You can use smaller corn tortillas and layer them, or even roll individual enchiladas and pile them up in the sauce. Whatever makes you happy!

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Ingredients:

  • 1 pound ground beef or turkey
  • 1 bell pepper, diced
  • 1 onion, diced
  • 1 can diced tomatoes (or diced whole tomatoes)
  • 1 cup frozen corn (or canned)
  • 1 can black and/or pinto beans, drained
  • 3-4 tortillas
  • 1 jar enchilada sauce
  • Shredded cheese to taste

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Step 1: Brown your ground meat in a frying pan, and drain. Add the pepper and onion, saute until softened. You can add any spices you like here, such as cumin, taco seasoning, chili powder…

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Step 2: Spray the crock pot with cooking spray, if you like. Line the bottom with a tortilla.  Layer on the meat, tomatoes, corn, and beans. Top with sauce, cheese, and another tortilla.

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Step 3: Continue layering 2-3 times, until the crock is full. Top with some more cheese, and the enchilada sauce.

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Step 4: Set to low for 4-6 hours, or high for 1-2 hours. A programmable crock pot is best to ensure you don’t burn it. Cut yourself a nice slice, and enjoy!

 

Sidenote: If you don’t have a slow cooker, or just want to try something different, do the same thing but in a pie pan or 8×8 pan. Layer all the ingredients, cover with foil, and then bake at 350 for 1 – 1.5 hours. Still an enchilada casserole! You can also then freeze this for re-heating easily later.

One-dish Enchilada Casserole

 

This recipe inspiration came from one of the several food magazines I regularly read. I absolutely love easy, one-dish recipes, especially if they look like you took hours to plan and create this masterpiece, but in reality all you had to do was creatively layer several ingredients and give it some time.

Mexican food is a great place to start for simple yet flavor-packed recipes. Pretty much anything involving beans, rice, and veggies will end up becoming a hit, and there are literally thousands of ways to get creative and make dishes your own. You can customize everything from the spices to the meat or lack thereof to the type and amount of vegetable and carb.

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For this recipe, I had chicken breast in the freezer, as well as some corn, and canned necessities (beans and diced tomatoes) coupled with a few fresh ingredients like avocado and shredded cheese, and we got ourselves a multi-layered chicken enchilada casserole!

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Ingredients:

  • 1 boneless, skinless chicken breast, diced
  • 1 can black beans, drained
  • 1 can diced tomatoes with chilies or 1/2 cup salsa
  • 1 cup frozen corn
  • 1 cup shredded cheese
  • 1/2 cup guacamole or 1 mashed avocado
  • 1/2 red onion, sliced
  • 1 bell pepper, sliced
  • 1 tsp cumin
  • 1 tbsp butter or margerine
  • 2 tortillas (flour or corn, 10 or 12 inch)

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Step 1: In a skillet, cook the onion, corn, peppers, and cumin in butter until all vegetables are soft and corn is lightly charred, about 5 minutes.

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Step 2: In the same or a different skillet, cook the diced chicken until completely white and hot throughout.

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Step 3: In a large round pie pan, cover with aluminum foil and place a tortilla on the bottom of the pan. Spoon on half of the cooked chicken, and then half of the veggie mixture. It is super easy to make this vegetarian by leaving out the chicken, or you can switch it up with flank steak or chorizo.

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Step 4: Spread on half of the drained diced tomatoes with chili and/or salsa.

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Step 5: Sprinkle on half the can of drained beans.

 

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Step 6: Spread on half of the guacamole, or sprinkle around slices or chunks of avocado.

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Step 7: Put down another tortilla, and repeat the layers. Top it all off with a hearty sprinkle of shredded cheese.

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Step 8: Bake at 350 for 30-45 minutes, until cheese is bubbly and browned on top.

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Then simply slice up your casserole into as big a slice as you want, and enjoy!

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This is an amazing flavor combination, and the tortilla layers hold it together mostly well. You can add a third, top layer of tortilla, or just do one layer of filling like a pot pie. Feel free to layer it in whatever order you want, and change around the ingredients to suit your tastes. Hope you like it!

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It’s fragrant, delicious, brightly colored, and has SO many vegetables packed into one serving, yet even kids and picky eaters will likely go back for seconds!