Before we start, many of you have asked me what the best slow cooker you should get is. It varies for every family, but I tell you all about it here: Best Slow Cooker Choices.
I’m a big fan of my slow cookers. I have three of them, although only two get used on a regular basis (the third doesn’t have a removable crock, so it’s a bigger hassle than it’s worth). I love being able to throw food together hours before dinner and have it be ready when we are ready. Some days we are busy and I prep my slow cooker in the morning and let it do it’s thing all day. Then, there are other days where I don’t really start thinking about dinner until after lunch. That’s where this recipe comes in handy. It only needs a few hours in the slow cooker. Which means you don’t have to remember to get it ready right after breakfast! I also love that it uses up leftover chicken. (I’ve also made it with turkey – or leave the meat out and make it meatless!)
I make this recipe in a smaller slow cooker (I think it’s 4 qt) and it makes about 4-6 servings. It can easily be doubled and cooked in a larger slow cooker! Sometimes I even triple it in my large slow cooker to bring to potlucks.
Enchilada Casserole Recipe in the Crockpot
Ingredients
- 12 corn tortillas
- 2 cans enchilada sauce or make your own - here's my recipe
- 2 C cheddar cheese
- 1 bell pepper diced
- 1 can black beans or 2 Cups of these beans
- 1-2 cups diced chicken
- Avocado optional
- Sour Cream optional
- Diced Olives optional
Instructions
- Directions:
- In a mixing bowl, combine the diced bell pepper, black beans and chicken. Add 1/4 C of the enchilada sauce, mix well.
- In a slow cooker, spread 1/4 C of enchilada sauce on the bottom of the crock.
- Layer 3 tortillas on top of the sauce - breaking the tortillas in half as needed to get full coverage of the crock.
- Add 1/3 of the pepper/bean/chicken mixture and spread around on the tortillas.
- Top with 1/2 C of the cheese.
- Add another layer of tortillas followed by 1/3 of the enchilada sauce, 1/3 of the chicken mixture and 1/2 C of the cheese.
- Repeat the layers again.
- Top it with the last of the tortillas, pour over the rest of the enchilada sauce and top with the remaining 1/2 C of cheese.
- Place the lid on and cook on low for 3-5 hours (or on high for 2 hours). Serve with sour cream, olives and avocado.
Enjoy!
Diana blogs at Busy Homeschool Days where no two days are the same. Mom of one tween boy and wife to the love of her life, Diana shares about homeschooling, cooking, gardening, natural living and just living life in the beautiful Pacific Northwest. Stop over and say hi on her Facebook page!
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