Friday, August 23, 2013

Crockpot Enchilada Casserole

I love this casserole.  It's quick to throw together and it delicious.  The first time I ever saw this recipe was on the The Crockin' Girls website.  If you've never checked them out before I highly recommend them.  They provide videos and recipes once a week and they have a ton of slow cooker recipes on their site. 
The original recipe looked delicious, but I made a few changes to fit my family's preferences.  The original recipe had ground turkey, but I changed that to ground beef.  You could also use sausage, shredded chicken or shredded beef.  I also changed the corn tortillas to flour tortillas.  I've always preferred flour tortillas to corn tortillas, especially when it comes to leftovers, but it's whichever you prefer.  I've also used taco seasoning when I make this recipe, although I like it without as well.
The original recipe also calls for this to be cooked on LOW for 3 hours.  My slow cooker only takes about 2 hours or I find it gets burned.  My slow cooker runs hotter so it doesn't take as long as some of the recipes call for.  The cooking time will vary depending on your slow cooker.
Crockpot Enchilada Casserole
1/2 onion chopped
1 lb. ground beef
1 T. cumin, or to taste (or leave out the cumin and replace with 1 package taco seasoning and 2/3 c. water)
1/2 c. light sour cream
2 c. low fat cottage cheese
5-10 flour tortillas
2 c. mozzarella cheese or Mexican cheese
1 (10 oz) can mild red enchilada sauce
Cook onion until tender and then add the ground beef.  Cook until the ground beef is cooked through.  Add the cumin or taco seasoning and water (the water isn't needed unless adding the taco seasoning) to meat mixture halfway through cooking the meat. 
In a mixing bowl, combine the sour cream and cottage cheese.  Mix in the meat mixture.  Mix well.
Spray the crockpot with non stick cooking spray.  In layers, line the bottom of the slow cooker with the flour tortillas. 
Spread half of the meat and cheese mixture on top of the flour tortillas. Sprinkle with a layer of mozzarella cheese or Mexican cheese.  Top with a layer of flour tortillas.  Cover with remaining meat and cheese mixture.  Sprinkle a layer of mozzarella or Mexican cheese on top.  Cover with a layer of flour tortillas.  Pour the red enchilada sauce on top and sprinkle with a final layer of mozzarella or Mexican cheese.  Cook on LOW for 3-4 hours.
Turn the heat off and let sit for 10 - 15 minutes to let the sauce thicken.

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