CROCK-POT SLOW COOKER ENCHILADA CASSEROLE
This is a great recipe to put together in the am and let it cook all day. The house fills with a great aroma and then you eat a flavorful meal. This recipe can be made with either the corn tortillas or flour tortillas. It comes out in a layered lasagna type way with the tortillas soft but not soggy. This recipe is one originally made by Shellie Hurrle. While there are a ton of enchilada casseroles out there this one is specifically made for the slow cooker/crockpot. Fast and easy. Enjoy. ChefDLH
Provided by ChefDLH
Categories One Dish Meal
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.
SLOW COOKER ENCHILADAS
An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
Provided by AIMS312
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
- In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
- Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
- Cover, and cook on High for 45 minutes to 1 hour.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g
SLOW-COOKED ENCHILADA CASSEROLE
Tortilla chips and a side salad turn this casserole into a fun meal with very little effort. -Denise Waller, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, soup and salt. , In a 3-qt. slow cooker, layer a third of the beef mixture, tortillas and cheese. Repeat the layers twice. Cover and cook on low until heated through, 6-8 hours.
Nutrition Facts : Calories 568 calories, Fat 35g fat (16g saturated fat), Cholesterol 105mg cholesterol, Sodium 1610mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein.
CROCK POT LAYERED ENCHILADA CASSEROLE
Make and share this Crock Pot Layered Enchilada Casserole recipe from Food.com.
Provided by Margie99
Categories Meat
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To prepare sauce, blend tomatoes and their liquid with onion and garlic in a blender or food processor. Pour into a medium sized sauce pan. Add the red pepper, salt and tomato paste. Heat to a boil, then simmer for 5-10 minutes.
- Place 3 tortillas in the bottom of the crock pot. Layer 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the cheese. Repeat each layer two more times.
- Cover and cook on low for 6-8 hours.
Nutrition Facts : Calories 653.2, Fat 37.8, SaturatedFat 18.9, Cholesterol 136.4, Sodium 1085.7, Carbohydrate 39.3, Fiber 6.9, Sugar 9.7, Protein 41.3
KACCY'S CROCK POT ENCHILADA CASSEROLE
Make and share this Kaccy's Crock Pot Enchilada Casserole recipe from Food.com.
Provided by Kaccy G.
Categories One Dish Meal
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Blend tomatoes with onion and garlic in blender.
- Pour in medium saucepan.
- Add pepper, salt and tomato paste.
- Heat until boiling, then simmer 5 to10 minutes.
- Place 3 tortillas in bottom of crock pot.
- Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce and 1/3 Cheddar cheese, then 3 more tortillas.
- Repeat each layer 2 more times, ending with cheese.
- Cover and cook on low 5 to 6 hours.
- (I usually go 5 hours to keep beef from overcooking).
MEXICAN ENCHILADA CASSEROLE/LASAGNA (CROCK POT)
This is an easy way to make enchiladas, without all the fuss. You start off with making the hardest part in the crockpot, throw everything in a casserole dish, and pop it in the oven. Awesome.
Provided by Jadebluafterglo
Categories Chicken Breast
Time 8h10m
Yield 2 casserole dishes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1) Put the chicken, beans, corn, and salsa all in the crockpot.
- 2) Cook on low for 8 hours or high for 4 hours.
- 3) When done, add package of cream cheese. Stir around until cream cheese is combined and all the meat has fallen apart, essentially becoming shredded.
- 4) Preheat oven to 400 degrees.
- 5) Line bottom layer of casserole dish (u can use any size, I usually make one big one, and one the size of a bread loaf pan) with corn tortillas. top off with cheese and part of can of enchilada sauce.
- 6) Add a 1 inch layer of the meat from the crock pot.
- 7) Repeat tortilla, cheese, and enchilada layer.
- 8) Repeat 1 inch layer of meat
- 9) End with another layer of tortilla, extra chees, and the rest of the enchilada sauce.
- 10) Put tin foil on dish and pop in oven for 30 minutes. Take off tin foil last 5 minutes.
- 11) Cut into pieces and serve with a dollop of sour cream on top.
- **Variations: You can use a spicy jack cheese instead of cheddar to add spice, along with using spicy salsa in the crock pot. I have also used fat free shredded cheddar and I only got rave responses. No one noticed it was a healthier cheese. Also, you can use pinto beans instead of black, and last, but not least, you can try boneless pork chops instead of chicken. They all come out yum.
Nutrition Facts : Calories 590.1, Fat 34, SaturatedFat 15, Cholesterol 155.3, Sodium 1106.4, Carbohydrate 32.2, Fiber 6.8, Sugar 9.9, Protein 41
CROCK POT ENCHILADAS
Do not limit your self to using hamburger this recipe is excellent for using left over roast/chicken etc. Make it as hot as you want or as mild. This recipe went over very well with my recent company and done in the crock pot kept the heat out of the kitchen. I served them with refried beans, & fresh salsa The end result of the recipe produces soft enchiladas where the flavors have blended and they practically melt in your mouth
Provided by Bergy
Categories Lunch/Snacks
Time 3h20m
Yield 6 large enchiladas
Number Of Ingredients 16
Steps:
- Spray a large skillet lightly with veggie oil.
- Brown the hamburger, make sure there are no lumps (if using cooked chicken or other cooked meats do the next step before this one then add the cooked meat to the onions etc).
- Add onions, garlic, mushrooms, saute until the onions are translucent.
- Add peppers cook 3 minutes.
- Mix the taco& salsa sauces.
- Remove from heat and add 3/4 cup taco/salsa sauce.
- Lay out the tortillas and spoon approx 3/4 cup of the meat mixture into the middle of each tortilla.
- Sprinkle with a tbsp of cheese.
- Roll the tortillas and fasten with a tooth pick.
- Put 1 cup of the taco sauce on the bottom of your crock pot.
- Place the rolled tortillas side by side Pour in 3/4 cup of taco sauce On the bottom layer (this will help the tortillas from sticking).
- Place second layer of tortillas and top with the remaining sauce.
- Cook on low heat for 3-4 hours.
- Be very careful removing the top layer so you do not tear them.
- Place on a warm platter, top each enchilada with a streak of sour cream, sprinkle remaining cheese over top Garnish with avacados and green onions.
- If you wish you can place under broiler for a minute to brown the cheesE (it melts on it's own).
Nutrition Facts : Calories 338.4, Fat 17.1, SaturatedFat 9.2, Cholesterol 44.4, Sodium 1183.7, Carbohydrate 31, Fiber 3.3, Sugar 9.6, Protein 16.1
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