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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.

Recipe by MyRecipes July 2011

Gallery

Credit: Andrew McCaul; Styling: Lynn Miller

Recipe Summary

prep:
10 mins
cook:
3 hrs
total:
3 hrs 10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

534 calories; fat 26g; saturated fat 13g; protein 27g; carbohydrates 58g; fiber 10g; cholesterol 75mg; sodium 1598mg.
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