Crockpot Enchilada Stack
This recipe is real tasty if you use home made Enchilada sauce. But you can use canned if you want. You can also use other meat like ground beef, shredded pork or roast beef.
This casserole cuts beautifully if you use a pie cutter and grease the crockpot real well."Use ANY leftover chicken meat from ANY chicken meal (ok, maybe not fried chicken) for this recipe & turn leftovers to a KNOCKOUT meal your family will LOVE! We use fresh diced jalapeños in the cheese/chicken mixture which gives it a nice crunch when the Nemealsdone! The Colorado red sauce is a MUST in this recipe as it adds a truly authentic Mexican flavor!! Serve with fresh mango mars!!" - Twinz2
Yield: 6 Servings Ready in 5 hours
favorite of 179 people 167 people want to try
Crockpot Enchilada Stack Preparation
Mix cooked meat, cumin, cream cheese,half and half and onion together.
Spray inside of crock pot with nonstick spray or grease it generously then pour a little enchilada sauce on the bottom.
Place one or two tortillas in the bottom of the pot.
Cover with some of the meat mixture.
Pour a little enchilada sauce on top of meat.
Sprinkle some cheese on top of sauce.
Add another tortilla or two and continue layering until you run out of meat mixture.
You should still have some cheese and sauce left.
Top with a tortilla, then pour remaining enchilada sauce over all.
Cook on HIGH for 4 hours.
When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.
Cut into wedges with plastic spatula to serve.
You can top it with olives or add corn and cilantro.
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