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)

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