Hi Friends!
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:
PrintCrockpot Enchilada Casserole
Let your crockpot do all of the work for this healthy Mexican fiesta.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
Ingredients
- 4 cups chopped vegetables
- 8 corn tortillas
- 3 cups black beans
- 1.5 tsp cumin
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 c shredded Mexican cheese
- 1 can enchilada sauce
Instructions
- Chop vegetables into similar-sized pieces.
- Spray crockpot with cooking spray or use a crockpot liner.
- Cut the corn tortillas into strips.
- Spread 1/3 of the strips on the bottom of the crockpot.
- Top with 1/3 of the veggies.
- Add 1 c black beans.
- Top with 1/3 can enchilada sauce and 1/3 c cheese.
- Repeat layers two more times, except on the very top layer, don’t add the cheese.
- Cook on low for about 4 hours.
- Add remaining cheese and serve warm, topped with avocado and salsa.
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!
Enjoy!
–Lindsay–
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Saving this recipe now! It looks fantastic! I’m always super impressed by all your creative recipes, each time you post a new one!
Yum!
awww, thanks so much Lisa!
YES!! This recipe looks amazing!!
thanks linz!
This looks amazing! Thanks!
thank you so much!
Yum! Easy, delicious-looking Mexican food–awesome!
thanks girl!
I made a recipe similar to this a while ago, but it had beer in it 🙂 It was SO AMAZING and after I did the nutrition fact sI realized it had almost a day’s worth of sodium. Yikes. Let’s just say I made some serious modifications, and it was still delicious.
Thanks for this recipe Lindsay!
i agree! i tried to keep the sodium pretty low. i hate how much is in the enchilada sauce, but i’ve tried making my own and just haven’t found the perfect recipe yet. I do compare all the brands i can find though and pick the one with the lowest sodium!
Mmmm, I bet that smells and tastes fabulous. Yum!
yes! the smell is the best part 🙂
This sounds great, thanks for sharing! I love how easy crock pot meals are.
me too! they’re the best!
Looks awesome. I would probably add chicken (gotta keep the boys happy!) – might run home at lunch and throw that together!! Thanks for sharing!
i think it’d be great with chicken! enjoy!
Lindsay, this recipe looks delicious!! 🙂 I am definitely adding that to my “Must Make” list!! Thanks for sharing 🙂
awesome! hope you enjoy it!
I absolutely love Cumin! So tasty!
it’s my hubby’s favorite spice!
Yum! I don’t think anything that comes out of the crock pot can photograph nicely. What it lacks in pretty sure makes up in flavor I’m sure!
my thoughts exactly!
Seriously … yum!!
You have no idea how perfect this recipe is for all the times I bring food to our Army functions. YUM!
yay! hope they love it!
Love mexican food and love crockpot recipes! You know I’ll be making this in the near future! And IG photos are always acceptable 🙂
thanks girl! instagram for the win! let me know how you like it!
yum. I am always looking for crockpot recipes. I made skinnytaste enchiladas last week, maybe I could do a version of them in the slow cooker. I am getting better with beans. I used to never eat them. Getting over the texture is the big thing for me!
yay! we love beans around here! glad you’re coming around!
I absolutely love enchiladas . . . but can’t stand all the work involved in making them. This looks a lot easier!
right?! simplicity is key in my world 🙂
Yum, yum, yum!!! This recipe looks like something my hubby would love! And I love that it’s for the crockpot! Thanks for sharing!!!
no problem! enjoy!
Yay! I have SO been looking forward to this recipe! I love Mexican-inspired dishes, and any dish that can be made in a slow cooker is pretty much a winner to me :).
i agree 100% 🙂
yum!! definitely going to work this into next week’s meal plan!
love it! enjoy!
I’m totally making this — maybe even this week. I will definitely add some chicken in there. Every Sunday I put frozen chicken breasts in the crockpot for the afternoon so I can have shredded chicken for the week for salads, sandwiches, casseroles, etc. It’s about as far as my weekly meal preps go.
great idea! i’m sure it will be delicious!
Sometimes the best meals are the least attractive ones. 😉 This sounds awesome!
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exactly 🙂
Oh, YES!!!! And I have all I would need on hand I think.
woohoo! enjoy!
I just pinned a crockpot enchilada recipe so it’s great to see this one too. I may have to give this a go!
awesome! hope you love whichever recipe you try!
That’s such a great idea! I love enchiladas, but don’t often have the patience at dinner time to assemble them and wait for them to bake. This looks so good!
Thanks Laura! Let me know if you guys try them!
I love me some crockpot recipes, even if I don’t make them very often. This is a great idea and an easy one to customize too! 🙂
definitely easy to make it your own!
This looks crazy delicious! Enchiladas are one of my favorite things but are so time consuming after a busy day at the office! Quick question for you… are your crockpot liners BPA-Free? I’ve seen them in stores before but am always hesitant to purchase them knowing they will be in a hot container touching food for 8-10 hours…
good question. I don’t think they are…i would love it if they were, but i try to only use them when whatever i’m making has the potential to be super messy, not every time I use the crockpot so i think it’s ok.
pretty sure we would devour this!
haha we certainly did 🙂
oh yum! i love crockpot meals. sounds fabulous!!
thanks girl! crockpots rock!
Looks great! I am always looking for more crockpot meals.
me too! they’re the best!
You can make enchiladas in the crockpot????? You just blew my mind.
crazy, right?! 🙂
LOVE! Must try this recipe!!
hope you guys like it!
This is exactly the food I like to eat, easy, delish, and healthy, plus I love all things Mexican.
wheee! me too 🙂
Yum!
I’m going to make this with nutritional yeast to keep it dairy free. We’ll see if it works.
Sounds & looks wonderful!
awesome! let me know how it turns out!
These look so delicious and simple! I am a sucker for Mexican food!
haha i am too! can’t get enough!
I love love love my crock pot! It makes things so much easier 🙂 This looks delicious – Mexican is always a winner in our house!
ours too 🙂
Ugh I just made enchiladas last week… wish I would’ve known about these!! They look awesome!
now you know for next time!
Now I know what I can use those corn tortillas for. I’ve been looking for something a little different to try. Tomorrows dinner. I love a slow cooker recipe. Thanks
can’t wait to hear what you think
I love the simple ingredient list, easy prep and low maintenance cooking!
thanks! that’s what i strive for!
YUM!! my husband would love this! I will have to make it for him tmrw!
let me know what he thinks!
Looks delicious…I’m putting it on my menu for next week. Thanks for sharing!
awesome! hope you like it!
I made this for my Cinco de Mayo party, and everyone loved it!!
Hi Lindsay,
I just made this tonight and it is so spicy & delicious! I used zucchini, tomatoes, bell pepper & butternut squash as the veggies… so good!
Thanks for the recipe!
Alannah
ps- I have also made (but forgot to thank you for the delicious recipes) your Frozen Greek Yogurt Trailmix Bars and your Breakfast Quinoa Bars. Both were great!
awesome!!! so happy to hear you’re enjoying the recipes! happy eating 🙂
I cant wait to try this!
This is a great, flexible recipe! I’ve made it twice now, once as written and once using salsa in place of the enchilada sauce (improvising between grocery store runs). Both were delicious!
One thing I’ve noticed is that this recipe seems to do better after it sits for a while and the tortillas have time to absorb more of the sauce. On the first attempt, we found it was better reheated the next day than fresh from the slow cooker (although still good then, too). Then I noticed where you mentioned incidentally keeping it on warm for two hours after the cooking time was up. I tried that the second time (for about an hour) and it worked like a charm.
Thanks for sharing this! It is definitely a keeper.