Description
A comforting, cheesy, and flavorful dish perfect for busy days. This one-pot meal layers all the classic enchilada flavors without the fuss of rolling or baking.
Ingredients
Scale
- 2 lbs shredded chicken (or cooked ground beef/black beans)
- 10 corn tortillas, cut into quarters
- 2 cups enchilada sauce (red or green)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 onion, diced
- 1 cup black beans, rinsed and drained (optional)
- 1 cup corn kernels (optional)
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Fresh cilantro, sour cream, and diced avocado for garnish
Instructions
- Prepare the ingredients: Cook and shred chicken or prepare ground beef. Dice onions and prepare optional veggies (corn, beans). Cut tortillas into quarters.
- Layer the casserole:
- Spread a thin layer of enchilada sauce on the bottom of the slow cooker.
- Add a layer of tortilla pieces to cover the sauce.
- Spread a layer of chicken, onions, and optional beans or corn.
- Sprinkle with cheese and a pinch of spices.
- Repeat the layers, finishing with cheese on top.
- Cook: Set the slow cooker to low for 6–8 hours or high for 3–4 hours. The cheese should be melted, and the casserole heated through.
- Rest and serve: Let the casserole rest for 10 minutes to set. Serve with garnishes like cilantro, sour cream, or avocado.
Notes
- Layering is Crucial: Start and end with enchilada sauce and cheese to keep the casserole moist and flavorful. Ensure even layers of tortillas, fillings, and cheese for a balanced taste in every bite.
- Prevent Soggy Tortillas: Lightly toast the tortillas before layering or use just enough sauce to coat the layers without oversaturating. This helps maintain the casserole’s texture.
- Customize Freely: This recipe is highly adaptable. Swap chicken for ground beef, beans for a vegetarian option, or adjust spice levels with mild or spicy enchilada sauce to suit your preference.
- Prep Time: 15 mins
- Cook Time: 6-8 hours