Description
A cheesy, slow-cooked twist on traditional enchiladas. This casserole layers corn tortillas with savory sauce, garlic, herbs, and protein for a melt-in-your-mouth dinner.
Ingredients
Scale
- 12 corn tortillas, cut into halves or quarters
- 2 cups enchilada sauce
- 3 cups shredded cooked chicken or beef
- 2 cups shredded Monterey Jack or Cheddar cheese
- 1 can (15 oz) black beans, drained and rinsed
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Grease the inside of a 6-quart slow cooker with non-stick spray or a thin layer of oil.
- Pour 1/2 cup of enchilada sauce across the bottom of the crockpot and spread evenly.
- Place a layer of corn tortilla pieces over the sauce, overlapping them slightly.
- Top the tortillas with 1/3 of the shredded protein, 1/3 of the black beans, a pinch of minced garlic, and a sprinkle of dried oregano.
- Add 1/2 cup of shredded cheese over the filling and drizzle with 1/2 cup of enchilada sauce.
- Repeat the layering process twice more until all ingredients are used, ending with a final layer of cheese on top.
- Cover the slow cooker with a lid and cook on Low for 6-8 hours or High for 3-4 hours.
- Remove the lid and sprinkle freshly chopped cilantro over the melted cheese before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American