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!)
Prep Time15 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Main Course, Slow Cooker
Cuisine: Mexican
Keyword: Enchilada Casserole Recipe in the Crockpot
Servings: 6
Calories: 348kcal
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.
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