Enchilada Casserole

Valkyrie Raehl


This can also be baked in the oven at 350* for about an hour, or until heated through.

☆☆☆☆☆ 0 votes
30 Min
4 Hr
Slow Cooker Crock Pot


1 lg can
red enchilada sauce
1 sm can
red enchilda sauce
3 1-lb bag
frozen onion and tri-colored bell pepper mix
I lb
ground chicken (can substitute with pork, beef, or turkey)
1 lg bag
asadero, shredded (or you could use a mozarella blend)
1 lg bag
corn tortillas (do not use flour)


1Pre-cook meat and add onion and bell pepper mix until softened.
2Place meat and vegetable mix in a large bowl. Add large can of enchilada sauce. Stir to mix well.
3Place 1-2 ladles of sauce mix in bottom of large slow cooker. Place a layer of corn tortillas on top of that to evenly cover.
4Layer sauce and cheese on top of the tortillas. Keep layering until you have filled your slow cooker. Top with a final layer of corn tortillas, top with cheese, then cover with entire small can of enchilada sauce.
5Cover and cook on low about 4 hours (until heated through).

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy