Crockpot Enchilada Casserole

2016-04-18 17.33.43-1RECIPE #233, DAY #301

THREE STARS

ORIGINAL RECIPE: “Slow Cooker Enchilada Stack” from the Damn Delicious blog*

TIMING: 20 minutes, plus 2-4 hours

DIFFICULTY: Easy

TOOLS: A crockpot/slow cooker, and some other normal things

COOK TYPE: Crockpot/slow cooker

HEALTH: This is a perfectly agreeable dinner for you and your family. It is full of protein, fiber, and vegetables, and when made with whole wheat or corn tortillas and a premium enchilada sauce and salsa, you can handle the fat from the ground beef and cheese. If you want to cut the fat, you could use some leftover, shredded chicken or even ground chicken.

EXPERIENCE: I made this partially because I am still learning how to use a crockpot and also partially because my daughter loves enchiladas. I anticipated that it would be awesome, but it ended up a little lackluster. I make a wet burrito casserole in the oven that is very similar to this, but (perhaps because of the proportions?) ends up being much better than this.

Even so, I believe that if you serve this with sour cream or creama, cilantro, scallions, and possibly even some shredded cabbage, sliced radish, hot sauce, and lime juice, it would move up by leaps and bounds. My daughter was happy with it. She took it in her lunchbox twice, as leftovers.

NOTES: As noted above, I would serve it with the listed toppings.

Also as noted above, you could make it with leftover, shredded beef, pork or chicken, or ground chicken. The cheese could be Mexican melting cheese, Monterrey Jack, Pepper Jack, cheddar jack, or a so-called Mexican blend.

***

  1. Brown 1 lb ground beef. Remove from heat and mix in 15 ounces black or pinto beans, 1 cup corn, 1 cup salsa, 1 cup red enchilada sauce, 4 ounces canned green chilies, and 1 packet taco seasoning.
  2. In the insert of your crockpot, spray a thin layer of nonstick spray. Place 2 whole grain tortillas. Cover with 1/2 your meat mixture and 1 cup grated cheese (see options above). Repeat with 2 more tortillas, meat mixture, and another 1 cup cheese. Finish off with 2 more tortillas, 1-2 cups red enchilada sauce, and 1/2-1 cup cheese.
  3. Cover and cook on low for 4 hours or high for 2 hours. More wouldn’t hurt.

    ***

Serve hot with sour cream or crema, chopped cilantro, sliced scallions, shredded cabbage, sliced radish, hot sauce, diced avocado, minced jalapeno, and lime juice.

*Recipe has been changed from the original.

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