Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crock Pot Layered Enchilada Casserole Recipe
    Lost? Site Map

    Crock Pot Layered Enchilada Casserole

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    Margie99's Note:

    I love that for this recipe you make your own sauce instead of purchasing some.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Cover and cook on low for 6-8 hours.

    Ratings & Reviews:

    • on June 30, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crock Pot Layered Enchilada Casserole

    Serving Size: 1 (397 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 653.1
    Calories from Fat 339
    Total Fat 37.7 g
    Saturated Fat 18.9 g
    Cholesterol 136.4 mg
    Sodium 1085.7 mg
    Total Carbohydrate 39.2 g
    Dietary Fiber 6.8 g
    Sugars 9.6 g
    Protein 41.3 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes