Crock Pot Layered Enchilada Casserole Recipes

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.

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.

Steps:

• Fold a large piece of foil in half and slide it vertically down the center of a 6-quart slow cooker to create a wall that divides the cooker insert into two compartments; make sure it fits snugly.
• Mix the cream cheese and cumin in a medium bowl until smooth and combined.
• For the green enchiladas: Place 2 tortillas slightly overlapping on the bottom of one compartment of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the green enchilada sauce. Sprinkle with a third of the black beans, a third of the corn and 1/4 cup of the pepper jack cheese. Repeat 2 more times and top with 2 tortillas. Pour over the remaining green enchilada sauce and sprinkle with the remaining pepper jack cheese.
• For the red enchiladas: Place 2 tortillas slightly overlapping on the bottom of the empty side of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the red enchilada sauce. Sprinkle with a third of the chicken and 1/4 cup of the Cheddar. Repeat 2 more times and top with the last 2 tortillas. Pour over the remaining red enchilada sauce and sprinkle with the remaining Cheddar.
• Cover the slow cooker and cook on low until the cheese is melted and bubbling, the filling is heated through and the sides of the tortillas are crisp, 4 to 6 hours.
• Garnish individual servings of green enchiladas with more salsa verde, cilantro and avocado, if desired. Garnish individual servings of red enchiladas with more red salsa and hot sauce, if desired.

Steps:

• Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
• Mix Cheddar cheese and Monterey jack cheese together in a bowl.
• Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
• Cook on Low until heated through, 5 to 7 hours.

Steps:

• Preheat oven to 350°F.
• Spray a 13x9-inch baking dish with nonstick cooking spray.
• In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender.
• Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through.
• Remove from heat and stir in shredded chicken.
• Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer.
• Repeat layers.
• Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350°F for about 45 minutes.

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.

Steps:

• In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
• Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
• Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
• Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside. , Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice., Cover and cook on low until heated through, 2 to 2-1/2 hours. Using foil strips as handles, remove enchilada dinner to a platter.

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.

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).

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).