Monday, September 28, 2015
CROCKPOT ENCHILADA CASSEROLE
~ Sidetracked Sarah
1 bell pepper, diced
1 can black beans or 2 c. crockpot beans
1-2 c. diced or shredded chicken
2 c. enchilada sauce
12 corn tortillas
2 c. grated cheddar
optional garnishes - sour cream, avocado, chopped olives, salsa, cilantro
In a mixing bowl, combine bell pepper, beans, chicken, and 1/4 cup enchilada sauce. Mix well.
Spread 1/4 cup enchilada sauce on the bottom of crockpot. Layer three tortillas on top of sauce, breaking in half as needed to fully cover bottom of crockpot. Spread 1/3 of the bean mixture over tortillas, then sprinkle with 1/2 cup of cheese.
Repeat layers two more times. using 1/3 of the sauce over (not under, as with the first layer) each layer of tortillas. Place the final three tortillas on the top layer, pour remaining sauce over them, and sprinkle with remaining 1/2 cup of cheese.
Place lid on crockpot and cook on low 3-5 hours or high for 2 hours. Serve with garnishes of your choice.
Notes: This is a hit with all the Ws! We use two cups of shredded chicken, crockpot beans, and prefer green enchilada sauce over red. We don't really measure the sauce, but just use enough to coat the bottom of the pan and the layers of tortillas. Diana, my friend who shared this recipe on Sidetracked Sarah, uses homemade enchilada sauce and you can find that recipe here on her blog, Busy Homeschool Days.