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)
How to Make Enchilada Casserole
- 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).
