slow cooker enchilada casserole recipe

Written ByJenny Smyth Posted on
slow cooker enchilada casserole recipe
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The Best slow cooker enchilada casserole recipe

I’ve been making this slow cooker enchilada casserole recipe for years, and it’s still a family favorite. The dish originated in Mexico, where it’s known as ‘casserol de enchiladas’. It’s a hearty, flavorful meal that’s perfect for busy weeknights or special occasions.

The key to this recipe is using high-quality enchilada sauce and shredding the cheese to ensure it melts evenly. I like to serve it with a side of crusty bread or tortilla chips to mop up the extra sauce. My kids love helping me assemble the casserole, and they’re always excited to dig in when it’s finished cooking.

This recipe is also great for meal prep – just assemble the casserole and refrigerate or freeze it until you’re ready to cook it. It’s a versatile dish that can be adapted to suit any taste or dietary need. I’ve served it at potlucks, family gatherings, and even as a main course for dinner parties.

The best part? It’s ridiculously easy to make, requiring just a few minutes of prep time before tossing everything into the slow cooker. My family loves it when I make this recipe, and I’m sure yours will too.

With its rich flavors and comforting texture, this slow cooker enchilada casserole is sure to become a staple in your household just like it has in mine.

Slow Cooker Enchilada Casserole

Slow Cooker Enchilada Casserole

4.5 from 942 votes

This slow cooker enchilada casserole layers tortillas, seasoned meat, beans, cheese, and enchilada sauce for a hearty, hands-off meal. It simmers low and slow, allowing the flavors to meld into a comforting, cheesy casserole.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Casserole

1 pound ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (4-ounce) can diced green chiles
1 (10-ounce) can red enchilada sauce
1 (14.5-ounce) can diced tomatoes, drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
12 corn tortillas, cut into quarters
2 cups shredded Mexican blend cheese
Optional toppings: sour cream, chopped cilantro, sliced jalapenos

👨‍🍳Directions

1Heat a large skillet over medium-high heat.
2Add the ground beef and onion, cooking and breaking up the meat until it is browned and no longer pink, about 6 to 8 minutes.
3Stir in the garlic and cook for 1 minute until fragrant, then drain off any excess fat.
4In a medium bowl, combine the cooked meat mixture with the black beans, diced green chiles, enchilada sauce, diced tomatoes, cumin, chili powder, salt, and pepper.
5Stir until everything is evenly mixed.
6Spread a thin layer of the meat mixture (about 1/2 cup) on the bottom of the slow cooker.
7Arrange a single layer of tortilla quarters over the sauce, overlapping slightly.
8Spoon about one-third of the remaining meat mixture over the tortillas, then sprinkle with one-third of the shredded cheese.
9Repeat the layering process two more times: tortillas, meat mixture, and cheese, ending with a final layer of tortillas and the remaining cheese on top.
10Press down gently to compact the layers.
11Cover the slow cooker with the lid and cook on low for 4 hours, or until the casserole is bubbly around the edges and the cheese is fully melted.
12The internal temperature should reach 165°F for food safety.
13Turn off the slow cooker and let the casserole rest for 10 minutes before serving.
14Serve the casserole directly from the slow cooker, spooning onto plates.
15Top with sour cream, chopped cilantro, or sliced jalapenos if desired.

🔧Equipment

Large skillet
Slow cooker (6-quart or larger)
Spatula
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 38g🥦Dietary Fiber: 7g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a vegetarian version, substitute the ground meat with an extra can of black beans or a plant-based crumble. To reduce sodium, use low-sodium enchilada sauce and drain the beans well. Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.

Watch Video Of How Slow Cooker Enchilada Casserole Works

This slow cooker enchilada casserole is a true crowd-pleaser – whether you’re serving it at home or taking it to a potluck, everyone will love its rich flavors and comforting texture. When reheating leftovers, I like to add some extra cheese on top and bake it until melted and bubbly.

This way, everyone gets an extra helping of cheesy goodness! As for storage ideas, simply refrigerate the leftover casserole in an airtight container for up to three days or freeze it for up to two months – just thaw overnight in the fridge before reheating.

❓ Frequently Asked Questions About Slow Cooker Enchilada Casserole

1. What type of enchilada sauce should I use?

For this recipe, I recommend using a high-quality store-bought enchilada sauce or making your own from scratch. If you’re short on time, you can also use a mixture of canned enchilada sauce and homemade sauce for added depth of flavor.

2. Can I substitute ground beef with another protein?

Yes, you can substitute ground beef with ground turkey, chicken, or even vegetarian options like black beans or roasted vegetables.

3. How long does the casserole take to cook?

The slow cooker will do all the work for you – simply set the timer according to your preference and let it cook until the cheese is melted and bubbly.

4. Can I make this recipe in advance?

This recipe is perfect for meal prep – simply assemble the casserole and refrigerate or freeze it until you’re ready to cook it.

5. Is this recipe suitable for low-carb diets?

This recipe can be adapted to suit low-carb diets by using low-carb tortillas or substituting the rice with cauliflower rice.

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