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Crockpot Enchilada Casserole

A warm, flavorful dish that melds Mexican flavors into a creamy and delicious casserole, perfect for family meals.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or chicken Choose either ground beef or chicken based on your preference.
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 2 cups enchilada sauce Store-bought or homemade.
  • 1 cup shredded cheese Cheddar, Monterey Jack, or Mexican blend.
  • 1 tsp taco seasoning
  • 6 pieces tortillas (corn or flour), cut into strips Corn tortillas for authenticity, flour for a softer texture.
Optional Toppings
  • diced avocado For added creaminess.
  • sour cream To enhance flavors.
  • cilantro Fresh garnish.
  • jalapeños For those who like it spicy.

Method
 

Preparation
  1. In a skillet over medium heat, brown the ground beef or chicken until fully cooked. Drain any excess fat.
  2. In a large bowl, combine the cooked meat, black beans, corn, enchilada sauce, taco seasoning, and half the cheese. Mix well.
Layering
  1. In the crockpot, start with a layer of the tortilla strips. Spoon half of the meat mixture over the tortillas, then layer again with another set of tortilla strips and the remaining meat mixture.
  2. Finish with the rest of the tortilla strips on top, and sprinkle the remaining cheese over everything.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 2-4 hours, until the cheese is melted and the casserole is bubbly.
  2. Serve with optional toppings like diced avocado, sour cream, or fresh cilantro. Enjoy!

Notes

For dairy-free options, swap the cheese for a vegan alternative or omit it. Add favorite vegetables like bell peppers or zucchini for extra nutrition. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months.