Enchilada Casserole
By
Valkyrie Raehl
@ragingval
8
This can also be baked in the oven at 350* for about an hour, or until heated through.
Rating:
☆☆☆☆☆ 0 votes
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)
Step-By-Step
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).
