Prep 15 mins
Cook 6 hrs
I love that for this recipe you make your own sauce instead of purchasing some.
Make and share this Crock Pot Layered Enchilada Casserole recipe from Food.com.
- 1 (14 1/2 ounce) can whole tomatoes
- 1 small onion, cut into pieces
- 1 minced garlic clove
- 1⁄2 teaspoon ground red pepper
- 1⁄2 teaspoon salt
- 1 (6 ounce) can tomato paste
- 1 lb ground beef, browned
- 2 cups shredded cheddar cheese
- 9 corn tortillas
- To prepare sauce, blend tomatoes and their liquid with onion and garlic in a blender or food processor. Pour into a medium sized sauce pan. Add the red pepper, salt and tomato paste. Heat to a boil, then simmer for 5-10 minutes.
- Place 3 tortillas in the bottom of the crock pot. Layer 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the cheese. Repeat each layer two more times.
- Cover and cook on low for 6-8 hours.
This was great. Margie allowed me to use chopped cooked chicken as a sub for the ground beef, since I had that on hand. I made the sauce the night before, then put in the crockpot the next morning before work. I sprayed my nonstick crockpot and cooked for 6 1/2 hours on low then left on keep warm for 4 hours till I got home. Cooked perfect, came out clean. I love the ease of the homemade sauce and the taste is so much better than store bought. I may use the sauce part for oven made traditional enchiladas also. Can't wait to try this with ground beef. Thanks for posting.
I love the concept of this recipe, but for me it needs a bit of tinkering. First, I highly recommend that folks spray their crock with cooking spray (both bottom and sides), then I would reduce the cook time as mine came out burned to the sides of the pot at 6 hours. The interior of the casserole was still edible, though, and had good flavor. I used ground turkey, and I added extras like lots of garlic, some cumin, and additional salt to the sauce. Thanks for posting! Made for Went to Market Tag.