Enchilada Casserole

Valkyrie Raehl


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

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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.

Step 3 Direction Photo

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.

Step 4 Direction Photo

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.

Step 5 Direction Photo

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