Enchilada Casserole

Valkyrie Raehl

By
@ragingval

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


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Rating:

Comments:

Serves:

8+

Prep:

30 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

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)

Directions Step-By-Step

1
Pre-cook meat and add onion and bell pepper mix until softened.
2
Place meat and vegetable mix in a large bowl. Add large can of enchilada sauce. Stir to mix well.
3
Place 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.
4
Layer 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.
5
Cover 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