8 hrs 10 mins
This is an easy way to make enchiladas, without all the fuss. You start off with making the hardest part in the crockpot, throw everything in a casserole dish, and pop it in the oven. Awesome.
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Units: US | Metric
- 11) Put the chicken, beans, corn, and salsa all in the crockpot.
- 22) Cook on low for 8 hours or high for 4 hours.
- 33) When done, add package of cream cheese. Stir around until cream cheese is combined and all the meat has fallen apart, essentially becoming shredded.
- 44) Preheat oven to 400 degrees.
- 55) Line bottom layer of casserole dish (u can use any size, I usually make one big one, and one the size of a bread loaf pan) with corn tortillas. top off with cheese and part of can of enchilada sauce.
- 66) Add a 1 inch layer of the meat from the crock pot.
- 77) Repeat tortilla, cheese, and enchilada layer.
- 88) Repeat 1 inch layer of meat
- 99) End with another layer of tortilla, extra chees, and the rest of the enchilada sauce.
- 1010) Put tin foil on dish and pop in oven for 30 minutes. Take off tin foil last 5 minutes.
- 1111) Cut into pieces and serve with a dollop of sour cream on top.
- 12**Variations: You can use a spicy jack cheese instead of cheddar to add spice, along with using spicy salsa in the crock pot. I have also used fat free shredded cheddar and I only got rave responses. No one noticed it was a healthier cheese. Also, you can use pinto beans instead of black, and last, but not least, you can try boneless pork chops instead of chicken. They all come out yum.
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Nutritional Facts for Mexican Enchilada Casserole/Lasagna (Crock Pot)
Serving Size: 1 (279 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 590.1
- Calories from Fat 306
- Total Fat 34.0 g
- Saturated Fat 15.0 g
- Cholesterol 155.2 mg
- Sodium 1106.4 mg
- Total Carbohydrate 32.1 g
- Dietary Fiber 6.7 g
- Sugars 9.9 g
- Protein 40.9 g