Slow-Cooker Enchilada Casserole

Photo: Andrew McCaul; Styling: Lynn Miller

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.

Yield: Serves 4
Cost per Serving: $2.21
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 534
  • Fat: 26g
  • Saturated fat: 13g
  • Protein: 27g
  • Carbohydrate: 58g
  • Fiber: 10g
  • Cholesterol: 75mg
  • Sodium: 1598mg

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

Preparation

  1. 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. 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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