Just popping in with a quick recipe to share with you guys.
A couple weeks ago, I was looking through some of my cookbooks for some inspiration and I came across the Not Your Mom’s Slow Cooker Cookbook that my sister got me for my birthday a couple of years ago. In it was a recipe for crockpot enchiladas and I was immediately intrigued. We do love Mexican food around here. I fell in love with the recipe even more when I saw you cut the tortillas into strips, which meant I wouldn’t have to worry about keeping the enchiladas perfectly intact when I took them out of the crockpot.
You’ll have to excuse the photos. Instagram is all you get. This casserole may be tasty but pretty, it is not. Nor is it easy to photograph.
So, the recipe. You know me…I made a few modifications as usual, so here’s the one I used:
For the veggies, I used sweet potato, red peppers, mushrooms and corn…but feel free to use whatever you have on hand!
You could easily add meat to this meal if you wanted…but I would recommend using meat that’s already been cooked since you’re not cooking it very long in the crockpot. Diced chicken or rotisserie chicken would work well!
Oh, and the reason I suggest not adding the cheese on the top is because I did and mine got a little brown. I cooked it for 4 hours on low and then left it sit on warm for about 2 hours and it was fine…but the top cheese was a little brown…so I think it’d be better to leave it off until the very end!