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    You are in: Home / Recipes / Crock-Pot Slow Cooker Enchilada Casserole Recipe
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    Crock-Pot Slow Cooker Enchilada Casserole

    Crock-Pot Slow Cooker Enchilada Casserole. Photo by Pam-I-Am

    1/1 Photo of Crock-Pot Slow Cooker Enchilada Casserole

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    ChefDLH's Note:

    This is a great recipe to put together in the am and let it cook all day. The house fills with a great aroma and then you eat a flavorful meal. This recipe can be made with either the corn tortillas or flour tortillas. It comes out in a layered lasagna type way with the tortillas soft but not soggy. This recipe is one originally made by Shellie Hurrle. While there are a ton of enchilada casseroles out there this one is specifically made for the slow cooker/crockpot. Fast and easy. Enjoy. ChefDLH

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.

    Ratings & Reviews:

    • on August 30, 2009

      55

      We loved it! I'm asked to bring this to every potluck and always rely on it for a quick fix when the cupboard is starting to run dry. Love it especially with corn tortillas!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2014

      25

      Not pleased with this recipe. It's easy to assemble but a disappointment to eat.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2010

      35

      I made this tonight. I used this recipe as a base and made a handful of changes. 1. didn't have enough beef - so added a drained can of black beans for the extra beef / protien. I used wheat flour tortillas. I also added a can of drained rotel tomatoes with green chilis. I also added adobo spice and chipolte spice to the mix. Lastly, garnished with fresh cilantro and sour cream. It was good - but it wasn't exceptional. Also - the flour tortilla on the bottom stuck - so I'd add some of the sauce to the bottom to prevent sticking, or spray with pam before beginning....

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

    Read All Reviews (8)

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    Nutritional Facts for Crock-Pot Slow Cooker Enchilada Casserole

    Serving Size: 1 (385 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 935.9
     
    Calories from Fat 534
    57%
    Total Fat 59.4 g
    91%
    Saturated Fat 29.0 g
    145%
    Cholesterol 204.8 mg
    68%
    Sodium 2124.9 mg
    88%
    Total Carbohydrate 48.4 g
    16%
    Dietary Fiber 7.7 g
    31%
    Sugars 15.2 g
    61%
    Protein 54.1 g
    108%

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