Enchillada Casserole (crock pot or oven)

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Nutritional Info

Servings Per Recipe: 18
Amount Per Serving
Calories: 179.5

Total Fat: 7.5 g
Cholesterol: 27.1 mg
Sodium: 322.4 mg
Total Carbs: 18.0 g
Dietary Fiber: 2.6 g
Protein: 9.7 g

View full nutritional breakdown of Enchillada Casserole (crock pot or oven) calories by ingredient

Introduction

Layered enchillada dish, cooks well in crock pot or oven. I've taken this to a couple of potlucks and have gotten quite a few complements and requests for the recipe. My family loves it, too. Layered enchillada dish, cooks well in crock pot or oven. I've taken this to a couple of potlucks and have gotten quite a few complements and requests for the recipe. My family loves it, too.

Minutes to Prepare: 30

Minutes to Cook: 60

Number of Servings: 18

Ingredients

1 large can diced tomatoes

1 med. can refried beans

1 1/4 lb. ground beef

2 cloves garlic

1 onion

1 1/2 c salsa

18 corn tortillas

3/4 c shredded cheddar cheese

1 Enchillada spice mix packet

chili powder to taste

ground cayenne to taste

Directions

Brown meat, onions and garlic in a LARGE skillet. Add tomatoes, salsa, spice packet and beans. Mix well and simmer to thicken. Add additional spice to taste. While it's simmering, layer 1/3 of tortillas on the bottom of crockpot (works best in an oblong crockpot) sprayed with non-stick spray. You may want to slice tortillas into quarters to fit better and for easier serving. Cover with 1/3 sauce, then 1/3 cheese. Put down a second layer of tortillas, sauce and cheese. Finally add a third layer of tortillas, sauce and cheese. You may have a few quarters of tortillas left over. I cut them into smaller triangles and make designs on top. These tortilla pieces will curl a bit on the ends. Serves 12-20, depending on if this is the main meal or part of a potluck. Nutrition is for 1/18th of the recipe.

If you choose to bake this in the oven, use a 9x13 pan. You may need a few more tortillas or may only get 2 layers out of it. Bake at 350* for about 30 minutes, until cooked through and bubbly.

Number of Servings: 18

Recipe submitted by SparkPeople user AMYMLE.