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Slow Cooker Enchilada Casserole

User Rating 4 Star Rating (2 Reviews)

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This flavorful enchilada casserole is made in the crockpot.

Ingredients:

  • 1 1/2 pounds lean ground beef
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can diced green chilies
  • 3 tsp. chili powder
  • 1 can pinto beans, drained
  • 1 1/2 to 2 cups shredded Cheddar or Jack cheese, or combination
  • 12 corn tortillas

Preparation:

Brown ground beef and drain. Add chili powder, green chiles, soups, beans and 1 can water. Layer chili mix, tortillas, chili mix, cheese, tortillas. Repeat layers until all is used. Cover and cook on low for 6 to 8 hours.
Serves 4 to 6.

More Recipes:
Chili Con Carne
Crockpot Hash Brown Casserole
Crockpot Shells and Ground Beef
Ground Beef and Black Bean Chili
Beef and Bean Burritos

User Reviews

Reviews for this section have been closed.

 3 out of 5
easy to make and I had lots of tortillas, Member mommadowns

I added a few ingredients - cumin, chopped onions, garlic to the mixture. As well, I used a large can of pinto beans and the larger can of green chilies. I used cream of celery instead of chicken, since my husband is allergic to chicken. I used a lot of the small corn tortillas and spread them three to a layer. I probably used 18 or so. At first, I was disappointed because when I served it to my husband it was mush. The flavor is good, though. I thought about using a little less water next time and maybe not as much chili powder since I probably used a little more than was called for. I didn't quite use a full can as it called for (maybe 1/6 cup less). I turned off the cooker and later realized that it firmed up some and the inner parts of the tortillas were still intact.

7 out of 7 people found this helpful.

See all 2 reviews

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