Enchilada Casserole Recipe in the Crockpot
I also love that this recipe uses up leftover chicken. (I've also made it with turkey - or leave the meat out and make it meatless!)
Servings: 6
Calories: 348kcal
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.
Nutrition
Calories: 348kcal | Carbohydrates: 28g | Protein: 15g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 272mg | Potassium: 355mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1072IU | Vitamin C: 29mg | Calcium: 320mg | Iron: 1mg