Tuesday, December 7, 2010

Enchilada Casserole

I am so proud of myself for putting together this DELICIOUS casserole!  I've read a couple different recipes and just picked some simple ingredients that would be easy to put together.  I know you're going to LOVE this casserole!  If you're a vegetarian, leave out the ground beef!  If you don't like beans, leave out the beans......but I have to tell you.....you might change your mind about black beans after you eat this!  They were super duper yummy in this casserole!

The Enchilada Casserole had just a little bit of spiciness to it.  I used mild salsa and mild enchilada sauce.  If you want to kick up the heat, go for it! :)  (I however, have a 2 year old to feed!)

So......I used a Reynolds Slow Cooker liner again to cook this casserole!  It was such an easy clean-up! :)  I'm in love!  LOL

Enchilada Casserole

12-14 small flour tortillas
1/2 lb. ground beef, seasoned, browned and drained
1 can black beans, drained
1 jar salsa (I used Chi Chi's Mild)
1 medium onion, chopped
1 can Enchilada Sauce (I used Mild)
2 cups Shredded Cheese (I used a Colby Jack blend, finely shredded)
1/2 tsp. Salt
1/2 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
1/2 - 1 tsp. chili powder (depending on how spicy you like things!)
non-stick spray

Spray the Slow Cooker liner with non-stick spray.

Brown the ground beef with the salt, pepper, onion powder, garlic powder and chili powder.

Line the bottom of the Slow Cooker with the flour tortillas.  You may need to cut some in half.  I used  3 1/2 per layer for my 7 Quart Crock Pot Slow Cooker.
Next, spread 1/3 of the ground beef, 1/3 of the black beans, 1/3 of the onion, 1/3 of the salsa, 1/3 of enchilada sauce and 1/4 of the shredded cheese over the bottom layer of tortillas.
Doesn't that look good?!!!!!  

Now, make 2 more layers just like this! Just reserve a tiny bit of Enchilada sauce for the top layer!
Lastly, place one last layer of tortillas on top and top that with the last bit of Enchilada Sauce and cheese!
Cook on LOW for 4-6 hours or on HIGH for 2 hours.

When it's all done, it will look something like this......the top actually got crispy!!!!!

TIPS:  Remember, you can make this Vegetarian!  You could adapt this to use whatever you would like!  My friend Jenn sent me a recipe that used peppers, but since I don't digest those well, they couldn't go in my Enchilada Casserole, but maybe they could go in yours!  It would just add another depth of flavor!  Be creative!
If you like a lot of spice, use medium or hot salsa and enchilada sauce! :)
Print Friendly and PDF


  1. The picture looks like corn tortillas...recipe says flour? I was wondering since corn tortillas are traditionally used in enchiladas if it would work in crockpot, too? i'm looking forward to making this for our chilly weekend coming up! :) thanx and LOVE your site!

  2. I used flour tortillas, but definitely use corn if you prefer those! I'm on bed rest with my husband doing the grocery shopping....he came home with taco shells first....second time he came home with flour tortillas, so that's what I used! ;)

  3. Did you cover it or leave it uncovered? Also, does it turn out the same without the liner?

  4. Leave it covered and yes, it's just easier clean-up w/o the liner. :)

  5. So...the corn tortillas are a no-go. I just made this today and it turned into corn mush. Tasted good, at least. :)

  6. I made this yesterday. Substituted canned pinto beans for the black beans (don't care for them). I used medium sauce and salsa, but still needs heat. I'll have to try this again with hot. Other than needing heat, we both loved it.

  7. Maybe some tobasco, chili powder and definitely HOT salsa to add heat :)

  8. Oh no! I just turned on my crock pot with corn tortillas... Luckily my bf is understanding of my new found interest in the kitchen!

  9. Eh, it will be ok ;) Maybe it will turn out for you! (Power of positive thinking, right?!!!)

  10. It worked fine... a little dry actually so I poured the second can of enchilada sauce on the top and it was perfect! My BF asked had for seconds!

  11. I make something very similar to this...I use corn as they seem to hold up better...The one time I used flour ,15 year old hates the corn ones, it turned to mush...On another note...my new passion Baking Bread in the CrockPot....Yummy doesn't even begin to decribe how good it is...

    1. Mush is never good, lol! What recipe do you use for your bread?!

  12. Made whole wheat a week ago but today was parmasean rosemary....Found the perfect loaf pan that fits in my 6 quart...The recipe I used today made 2 loaves but I only had 1 loaf pan so the second one went into my 5 quart that had been well sprayed with Pam...Both were excellent...I am guessing you can do any bread you want...Cook on high for a couple of hours...The pot does the rising for you...Just mix up,,,let it set for about 10 minutes then into a pan and crockpot...Let me know what you think cause you know you will have to try it..LOL

  13. I was wondering about the sizes for the can of salsa and Enchilada Sauce.

    1. I don't remember what size can, sorry! It was the only size my store had, and I remember wishing I had more! It seemed small. The salsa was the 16 oz. jar I believe!

  14. I have this in my slow cooker right now, I changed it up quite a bit though using what I had on hand. I made your Margarita Chicken earlier this week and used the leftover chicken as the meat in this dish. I used whole wheat tortillas because that's what I had. I used one small can (7.76 oz) of medium salsa and a (28 oz) can of mild La Victoria Enchilada sauce.

    Since the chicken already had onions and bell peppers I left out the onions and added some chopped olives instead.

    So my casserole was:
    Whole Wheat Tortillas
    About 2-3 Cups Margarita Chicken
    Enchilada sauce
    Cheddar and Monterrey Jack Cheese
    I layered it the same way you did and it'll be on high in my 7 Quart crock for 2 hours. I'll let you know how it turns out!

  15. Replies
    1. It was simply Amazing! I served it with Refried Beans and Mexican rice I made in the rice cooker. The rice was not as flavorful as I had hoped, so I will be trying an actual recipe next time lol. The casserole had a lot of yummy sauce and was not dry at all. The tortillas did get pretty soggy, but as part of the casserole it wasn't bad because it meant there was a lot of enchilada sauce. The chicken I used was VERY moist so that could have contributed as well. I will definitely be making this again and trying different meats out!
      Thanx Again Hope!!!!!!!

  16. You don't specify whether you put a lid on it or not. I am assuming you do.
    It looks real yummy!

  17. I am making this tonight for the second time with some shredded chicken my Hubby made in the slow cooker two nights ago. It was cooked with mainly the same seasoning you used with the ground beef here. I used corn tortillas this time. I used the large can of Enchilada Sauce again along with most of a large can of olives. I used extra sharp cheddar because that's what I had.I also used a little bit of chopped onion that was left over from another dinner this week. I think I made a couple extra layers, but that's okay. I am making this in my 4 Qt. tonight and it is FULL. I'm sure it will be yummy as all your recipes are. Thanx again for all the wonderful recipes Hope!

    1. You are so welcome, Meaux. Thanks for always sharing your experiences by taking the time to post here :)

  18. hmmm...we made this tonight. The kids loved layering the stuff into the crock pot, but eating it was another issue...maybe it cooked too long, but all the tortillas were really mushy and the top wasn't crisp. :( What did I do wrong? It smelled great. I ended up putting the mush into another cold tortilla and just eating it like a burrito. Better than nothing. I'm not writing your blog off yet (too many choices) but I will tackle the cheesy hash brown scramble tonight for tomorrow morning!

    1. Perhaps if it was mushy and the top was not crispy, you didn't cook it long enough. I hope you enjoyed the cheesy hash brown bake.