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 votes0
Comments:
Serves:
8+
Prep:
30 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
1 lg canred enchilada sauce
-
1 sm canred enchilda sauce
-
3 1-lb bagfrozen onion and tri-colored bell pepper mix
-
I lbground chicken (can substitute with pork, beef, or turkey)
-
1 lg bagasadero, shredded (or you could use a mozarella blend)
-
1 lg bagcorn tortillas (do not use flour)
How to Make Enchilada Casserole
- 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).
