Enchilada Casserole

Name: Enchilada Casserole
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8+
Cuisine: Mexican
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)

By Valkyrie Raehl
@ragingval

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

Rating:

☆☆☆☆☆ 0 votes0

Comments:

3 Comments

Serves:

Prep:

30 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

Add to Grocery List

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)

How to Make Enchilada Casserole

Step-by-Step

Pre-cook meat and add onion and bell pepper mix until softened.
Place meat and vegetable mix in a large bowl. Add large can of enchilada sauce. Stir to mix well.
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.
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.
Cover and cook on low about 4 hours (until heated through).