Thursday, January 3, 2013

Slow cooker Enchilada Casserole

Prep: 10 minutes
Cook: 3 hours
Serves: 4

9 6 inch corn tortillas
15 oz canned enchilada sauce
1 15 oz can black beans; drained and rinsed
2 cups frozen corn
2 ½ cups shredded Cheddar cheese

Toast tortillas, turning once, until lightly spotted.
Reserve 2 Tbsp sauce
In a bowl combine rest of sauce and beans
Spray the insert with non-stick spray
Layer 3 tortillas along bottom, you may need to break them up to fit your insert.
Spread with half of the bean mix.
Cover with some of the corn and then 1 cup cheese
Repeat one more time
For third set of tortillas place them in and cover with the reserved sauce and the last of the cheese.
Cover with lid and cook on low for 2-3 hours.  You want the cheese melted and the edges crispy.

 Looks good doesn't it??  My review is that it was very yummy but really get those tortillas crispy.  I think that crispiness adds to the dish.  Now hubby is a carnivore and I knew as is this would not make him happy; So I broke into my home-canned chicken and added it with the sauce and bean mix.

1 comment:

  1. Yum! I love any meal that is ooey and gooey throw in beans and chicken and I'm there! :) Michelle