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Slow-Cooker Enchilada Casserole

Photo: Andrew McCaul; Styling: Lynn Miller
Prep time 10 mins
Cook time 3 hrs
Yield Serves 4
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

Nutrition Information

  • calories 534
  • fat 26 g
  • satfat 13 g
  • protein 27 g
  • carbohydrate 58 g
  • fiber 10 g
  • cholesterol 75 mg
  • sodium 1598 mg

How to Make It

  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.