Free Online Recipes
 |  

Sign Up login
 
 

Slow Cooker Enchilada Casserole Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Slow Cooker Enchilada Casserole

Category   Entrees - Maindishes
Sub Category   None

Ingredients
9 6 inch corn tortillas
15 oz canned enchilada sauce
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
2 1/2 cups shredded cheddar cheese
 

Instructions
Place an oven rack about 5 inches from broiler and pre heat on on high. Toast tortillas under broiler, turning once, about 2-4 minutes each.
Reserve 2 tbsp enchilada sauce. Combine beans and remaining sauce in a bowl.
Mist slow cooker with cooking spray. Place 3 tortillas in 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. About 2-3 hours.


Originally Submitted
4/8/2012





0 Out of 5 from 0 reviews

You can add this Slow Cooker Enchilada Casserole recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.