Friday, July 15, 2011

Slow-Cooker Enchilada Casserole

This is an extremely easy and inexpensive meal to make for a meatless dinner.  I was just thinking that you could add ground beef or shredded chicken to it to change it up a bit.

Slow-Cooker Enchilada Casserole
Prep:  10 minutes
Cook: 3  hours
Serves:  4

 9 6-inch corn tortillas
15 oz. canned enchilada sauce
1 15-ounce can black beans, rinsed and drained
2 cups frozen corn
2-1/2 cups shredded Cheddar

1.        Place an oven rack about 5 inches from broiler and preheat broiler to high.  Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total.  Reserve 2 tablespoons enchilada sauce.  Combine beans and remaining sauce in a bowl.

2.       Mist slow-cooker insert with cooking spray.  Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom.  Spread half of bean mixture over tortillas.  Sprinkle with 1 cup corn and ½ cup cheese.  Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese.  Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese.  Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.