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slow cooker enchilada casserole

(1 rating)
Recipe by
duonyte x
Villa Park, IL

This is my version of a popular slow cooker dish. I am flexible about the ingredients I use at any given time and this helps make use of what I have handy. I particularly like using taco/pastor seasoned pork I can buy at the market, (Sorry about the shadows in the photos, I can't avoid them in my kitchen).

(1 rating)
yield 4 to 6
prep time 30 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker enchilada casserole

  • 1 lb
    ground or chopped meat, see note
  • 1 tsp
    neutral oil
  • 1 md
    onion, chopped
  • 1 Tbsp
    taco seasoning, see note
  • 10 oz
    canned diced tomatoes with chile pepper, see notes
  • 1 1/2 to 2 c
    enchilada sauce (red or green)
  • 11 to 12
    corn tortillas
  • 2 c
    shredded cheese (monterey jack, mexican blend, quesadilla, mild cheddar)
  • pico de gallo
  • salsa
  • crema or sour cream
  • chopped green onions
  • chopped cilantro

How To Make slow cooker enchilada casserole

  • 1
    Note: This recipe is very flexible, make use of ingredients you have handy. Ground beef, pork, turkey all work, as does chopped pork or chicken. I sometimes used seasoned ground meat or chopped pork, in which case I omit the taco seasoning. Instead of the tomato-and-peppers product, you can use a cup of salsa, or a can of diced tomatoes with a 4 oz can of mild green peppers.
  • Meat with onions
    Heat oil in a skillet and brown your meat. When it's lost its pink color, add the onions and taco seasoning (if using) and cook until the onions are tender.
  • Meat with tomatoes
    Remove from heat and stir in the tomatoes (or salsa).
  • Flipped tortilla
    Take a tortilla and place it onto a burner set on low (gas or electric). Let it sit for a few seconds, until it gets a little browned/charred - you should be able to smell the corn goodness. Flip it over and do the other side. I think this improves the flavor, but also it seems to me that the tortillas maintain their integrity a bit better. Repeat. You will need 10 1/2 tortillas for a 5 qt slow cooker, 12 for a 6 qt.
  • First layer
    Coat a 5 or 6 quart slow cooker with oil. Spread about 1/3 to 1/2 cup enchilada sauce in the bottom. Place 3 1/2 tortillas (4 if using a 6 qt slow cooker) in the bottom. Top with 1/3 of the meat, 1/3 of the remaining enchilada sauce and 1/3 of the cheese. Make two more layers.
  • Layered
    Set on Low for 3 to 4 hours. I check with an instant thermometer to make sure the temperature reached about 150 degrees.
  • 7
    Let the casserole stand for about 15 minutes to help the layers consolidate. Serve with garnishes of your choice.

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