Best 4 Mexican Enchilada Casserolelasagna Crock Pot Recipes

25 EASY MEXICAN CROCKPOT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mexican meal in 30 minutes or less!

CROCK POT LAYERED ENCHILADA CASSEROLE

Steps:

• To prepare sauce, blend tomatoes and their liquid with onion and garlic in a blender or food processor. Pour into a medium sized sauce pan. Add the red pepper, salt and tomato paste. Heat to a boil, then simmer for 5-10 minutes.
• Place 3 tortillas in the bottom of the crock pot. Layer 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the cheese. Repeat each layer two more times.
• Cover and cook on low for 6-8 hours.

MEXICAN ENCHILADA CASSEROLE/LASAGNA (CROCK POT)

Steps:

• 1) Put the chicken, beans, corn, and salsa all in the crockpot.
• 2) Cook on low for 8 hours or high for 4 hours.
• 3) When done, add package of cream cheese. Stir around until cream cheese is combined and all the meat has fallen apart, essentially becoming shredded.
• 4) Preheat oven to 400 degrees.
• 5) Line bottom layer of casserole dish (u can use any size, I usually make one big one, and one the size of a bread loaf pan) with corn tortillas. top off with cheese and part of can of enchilada sauce.
• 6) Add a 1 inch layer of the meat from the crock pot.
• 7) Repeat tortilla, cheese, and enchilada layer.
• 8) Repeat 1 inch layer of meat
• 9) End with another layer of tortilla, extra chees, and the rest of the enchilada sauce.
• 10) Put tin foil on dish and pop in oven for 30 minutes. Take off tin foil last 5 minutes.
• 11) Cut into pieces and serve with a dollop of sour cream on top.
• **Variations: You can use a spicy jack cheese instead of cheddar to add spice, along with using spicy salsa in the crock pot. I have also used fat free shredded cheddar and I only got rave responses. No one noticed it was a healthier cheese. Also, you can use pinto beans instead of black, and last, but not least, you can try boneless pork chops instead of chicken. They all come out yum.

CROCK-POT ENCHILADAS RECIPE

Steps:

• In a medium skillet on the stove-top, brown and crumble the ground beef until no longer pink. Drain off any excess cooking fat if there is any.
• In a medium mixing bowl, combine the cooked ground beef, tomatoes and green chilies.
• Pour enchilada sauce in a pie plate or shallow container and dip each corn tortilla one at a time into the enchilada sauce, coating both sides lightly in the sauce.
• Place tortilla on a plate and scoop about 1/4 cup of the ground beef mixture in the middle of the tortilla and roll the tortilla around the filling carefully to prevent cracking.
• Place seam side down in the bottom of a 6 quart or larger slow cooker.
• Continue dipping, filling, rolling and placing with all of the tortillas.
• Drizzle any leftover enchilada sauce over the top of the enchiladas.
• Sprinkle the cheese and then the olives evenly over the top of the enchiladas.
• Cover and cook on HIGH for 2 hours or on LOW for 4 hours until the cheese is melted and gooey.