Enchilada Casserole in the Crockpot
Layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are great any time of year!"After reading the reviews, I doubled the water and did not drain the tomatoes, but after 5 hrs it was still dry. It definitely needs to be done at 3 hrs. If you use ground chicken and fat free cheese, 8 servings is 255 calories." - lsdaisy
Yield: 6 Servings Ready in 6 hours
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Verified by stevemur
|1 poundground beef|
|1 cankidney beans; (15 oz) rinsed and drained|
|1 canpinto beans; (15 oz) rinsed and drained|
|1 cupchopped onions|
|1/2 cupchopped green pepper|
|1 cantomatoes with peppers; (Rotel if available)|
|1 teaspoonchili power|
|1/4 teaspoonfreshly-ground black pepper|
|2 cupsshredded cheddar cheese|
|6 flour tortillas|
Enchilada Casserole in the Crockpot Preparation
Brown ground beef and onion and green pepper. Mix beef, onion, pepper, beans, tomatoes and spices. Place 3/4 cup meat and bean mixture in crockpot. Layer with tortilla then 1/2 cup cheese. Continue to layer by meat/tortilla/cheese until full. Heat on LOW 3 to 5 hours until thoroughly heated and cheese is fully melted.
Originally the recipe called for 1/3 cup water and 5-7 hours in the crockpot, but mine is an OLD model and I believe heats lower. More modern crocks heal faster & higher so I adjusted it!
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