SLOW-COOKER ENCHILADAS
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. -Mary Luebbert, Benton, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
Nutrition Facts : Calories 734 calories, Fat 32g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 1672mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 11g fiber), Protein 49g protein.
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
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.
WHITE CHICKEN ENCHILADA SLOW-COOKER CASSEROLE
An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.
Provided by TRISTA5
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 10
Number Of Ingredients 10
Steps:
- Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
- Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
- Spray the inside of slow cooker lightly with non-stick cooking spray.
- Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
- Cook on Low setting for 3 to 4 hours. Top with chives.
Nutrition Facts : Calories 823.8 calories, Carbohydrate 66.4 g, Cholesterol 123.4 mg, Fat 44 g, Fiber 4.8 g, Protein 40 g, SaturatedFat 19 g, Sodium 1930.9 mg, Sugar 3.6 g
SLOW-COOKER LAYERED ENCHILADA DINNER
The secret to this creamy, slow-cooked casserole is simple canned soup, extra cheese, and smooth enchilada sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 500, Carbohydrate 27 g, Cholesterol 100 mg, Fiber 3 g, Protein 30 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 3 g, TransFat 1 g
EASY SLOW COOKER ENCHILADAS
An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn.
Provided by PIXIEBOOTS
Categories World Cuisine Recipes Latin American Mexican
Time 5h30m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 613.9 calories, Carbohydrate 41.5 g, Cholesterol 128.8 mg, Fat 31.1 g, Fiber 12.7 g, Protein 44.3 g, SaturatedFat 16.8 g, Sodium 1216.2 mg, Sugar 2.3 g
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