What kind of tortillas should I use in a Slow Cooker Enchilada Casserole?

You’ll get the best results if you use soft corn tortillas rather than flour. Corn tortillas hold up better under the sauce and slow-cooking conditions, whereas flour tortillas often end up too mushy.

Can I use a different meat (or no meat) in this casserole?

Absolutely. You can swap in ground beef, shredded chicken, cooked turkey, or go meat-free with beans or lentils. Adjust your cooking time if you start with pre-cooked meat or a vegetarian version.

How do I keep the casserole from becoming soggy?

A few smart moves help. Use corn tortillas, add them later in the cooking process so they don’t over-soak, and avoid drowning the layers in extra sauce. This gives you a casserole with texture, not one that falls apart.

Can I make this casserole ahead and freeze it?

Yes. After it’s cooked, let it cool, then portion it into freezer-safe containers for up to about 3 months. When you’re ready, thaw in the fridge and reheat gently in the oven or microwave, adding a splash of sauce if it looks dry.

Slow Cooker Enchilada Casserole – 5 Reasons You’ll Love This Comfort Dish

Description

This Slow Cooker Enchilada Casserole brings all the bold, cheesy, and saucy Tex-Mex flavors you love into one easy-to-make slow cooker meal. Perfect for busy nights when you crave comfort food with minimal prep.

Ingredients

Scale

1 lb ground beef or shredded cooked chicken
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn or canned corn, drained
1 medium onion, finely chopped
2 cups enchilada sauce (red or green)
8 small corn tortillas, cut into strips
2 cups shredded cheddar cheese
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
Salt and pepper to taste
Optional toppings: sour cream, diced avocado, chopped cilantro, jalapeño slices

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Instructions

Brown ground beef in a skillet until cooked through; drain fat and season with spices.
Spray slow cooker with nonstick spray and add a small layer of enchilada sauce.
Layer tortilla strips, meat, beans, corn, onions, cheese, and sauce.
Repeat layers and finish with cheese on top.
Cover and cook on low for 6 hours or high for 3–4 hours.
Let stand a few minutes before serving; top with fresh garnish.

Notes

Use corn tortillas to prevent sogginess.
You can swap beef for chicken, turkey, or beans.
Leftovers taste even better the next day.
Freeze portions for up to 3 months for easy reheating.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 395
Sugar: 5
Sodium: 820
Fat: 20
Saturated Fat: 9
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 28
Fiber: 6
Protein: 29
Cholesterol: 70