Crock Pot Enchilada Casserole

This week is possibly the busiest of my semester and in between trying to balance all of the classwork that is due, meetings to go to, and getting enough sleep, I decided that making a crock pot meal would help ease the small burden of cooking dinner. The ingredients for this enchilada casserole are:

  • 2 tsp. vegetable oil
  • 3 garlic cloves, minced
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. ground coriander
  • 1/8 tsp. red pepper flakes
  • 2-15 oz. cans black beans, drained and rinsed
  • 11 oz. can corn with red and green bell peppers, drained
  • 4 1/2 oz. can chopped green chiles, drained
  • 11 6-inch corn tortillas
  • 2 1/2 cups shredded Mexican cheese blend
  • 10 oz. can enchilada sauce
  • Sour cream (optional)
  • Chopped fresh cilantro (optional)

photo 1

Before you start anything, go ahead and mince the garlic, chop the onion, and get all your cans opened and drained! Doing this before you start cooking will save you the trouble of trying to manage too many things at once. In a large skillet, heat oil over medium heat. Add garlic and cook for about 5 minutes, or until tender.

photo 2

Stir in cumin, salt, coriander, and red pepper flakes. Next add the beans, corn, and chiles then stir to mix well.

photo 3

Lightly grease the crock pot and place three tortillas along the bottom. You may have to break a tortilla in half if you have an odd-shaped crock pot like I do.

photo 4

Top with half of the bean mixture.

photo 5

Add 3/4 cup cheese.

photo 6

Pour half the can of enchilada sauce over it all. Pour neatly or willy-nilly like I did.

photo 7

Repeat the previous steps using the other half of the bean mixture and the rest of the can of enchilada sauce. Top with three and a half tortillas and sprinkle the rest of the cheese over the top.

photo 8

Cover and cook on low for 3 1/2 hours. Garnish with sour cream and cilantro if desired. I couldn’t get an “on the plate” shot because this is a less-than-glamorous food which fell apart when I pulled it out of the crock pot. Regardless of that, this dish is absolutely delicious and great for a night you don’t want to cook or you want a vegetarian entrée. Enjoy!

photo 9


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