Slow-Cooker Enchilada Casserole |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 1 |
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Take your slow cooker south of the border with this easy-as-can-be enchilada casserole. This crowd-pleasing recipe will make for a delicious family dinner on a busy weekday. Ingredients:
9 6-inch corn tortillas |
15 ounces canned enchilada sauce |
1 15-oz. can black beans, rinsed and drained |
2 cups frozen corn |
2 1/2 cups shredded cheddar |
Directions:
1. Place an oven rack about 5 inches from broiler and preheat broiler to high. Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total. Reserve 2 Tbsp. enchilada sauce. Combine beans and remaining sauce in a bowl.
2. Mist slow-cooker insert with cooking spray. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom. Spread half of bean mixture over tortillas. Sprinkle with 1 cup corn and 1/2 cup cheese. Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.
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