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 This recipe is one originally made by Shellie Hurrle.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"
photo by Pam-I-Am
- Ready In:
- 6hrs 15mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs ground beef
- 1 medium onion, chopped
- 1 -2 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 6 corn tortillas
- 2 cups fresh corn (or 2 cups frozen corn or 15-oz can)
- 1 (19 ounce) can enchilada sauce
- 2 cups shredded cheddar cheese
- 1 (2 1/2 ounce) can sliced ripe olives, drained
- 1 cup sour cream
directions
- 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.
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Reviews
-
We loved it! I'm asked to bring this to every potluck and always rely on it for a quick fix when the cupboard is starting to run dry. Love it especially with corn tortillas! -
This was very good. Everyone loved it. I made some changes the second time I made it but following the recipe as it is stated above is also delicious. What I did the second time: I only used an 8oz can of corn (preference) and I added a small can of black beans ( i love them) I tore the tortillas when I was layering them (following another person's suggestion on here). I heated a tablespoon of oil, sauteed the onion and garlic, then added the drained olives, drained corn and drained beans....then added the meat. Seasoned the meat with salt, pepper, tsp garlic powder, tsp onion powder, pinch of cumin, tbsp of chili powder, tsp of ground oregano and let that simmer covered a bit, stirring a few times. When the pink was almost completely gone, added small can of tomato paste and some enchilada sauce. I let that simmer for a little bit to reduce the liquid. Sprayed the crock pot with cooking spray, tore 2 tortillas in half and layered the bottom of the pot. poured some enchilada sauce over the tortillas then added the meat mixture, cheese and repeated ending with tortillas, cover with enchilada sauce and cheese. So good. -
I made this last night for my husband, and it was very, very good. The only suggestion my husband made was, "maybe not so much corn the next time". It was easy to prepare. I left it cook on low for 6 hrs. and warm for 2. I will definitely be keeping this recipe bookmarked. -
Not pleased with this recipe. It's easy to assemble but a disappointment to eat. -
I made this tonight. I used this recipe as a base and made a handful of changes. 1. didn't have enough beef - so added a drained can of black beans for the extra beef / protien. I used wheat flour tortillas. I also added a can of drained rotel tomatoes with green chilis. I also added adobo spice and chipolte spice to the mix. Lastly, garnished with fresh cilantro and sour cream. It was good - but it wasn't exceptional. Also - the flour tortilla on the bottom stuck - so I'd add some of the sauce to the bottom to prevent sticking, or spray with pam before beginning....
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RECIPE SUBMITTED BY
CHEFDLH
United States
I am a busy mom both with stuff at home and my work. My kids and husband love to try new creations so they are right at home with my love of recipes. It is fun to make something and try several different ways at it. I love to try different enchilada recipes, recipes for various ice teas, and anything that gets food on the table on the weeknights. Restaurant recipes for the weekends are another favorite.
