slow cooker enchilada casserole

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.
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  2

  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.
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  3

  Remove from heat and stir in the tomatoes (or salsa).
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  4

  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.
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  5

  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.
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  6

  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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