SLOW COOKER BLACK BEAN AND CORN ENCHILADA CASSEROLE
My aunt made the best enchiladas, ever. They were super simple in that the filling only had two main ingredients, cheese and green olives, but they were always demanded for potlucks and other family gatherings. I adapted her version to a slow cooker and added black beans for a little protein and corn to add a little sweetness. This layered casserole isn't soupy so it's easier to serve, but you can add additional sauce to your liking.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Add 3/4 cup of sauce to slow cooker insert and spread evenly over bottom. Add remaining sauce to a bowl big enough to fit tostada shells. Dip shells completely in sauce one at a time and place in slow cooker, covering bottom. You'll need about three shells per layer. You can avoid overlapping by breaking pieces to fill in gaps.
- Sprinkle 1/4 of the beans and corn over shells and 1/5 of the cheese and olives. Repeat layering process three more times, then top with final layer of shells (you'll have five layers of shells in all). Top with remaining cheese and olives and drizzle an additional 1/2 cup to 3/4 cup of sauce over top.
- Cook on low for 2 to 3 hours or on high for 45 minutes to 1 1/2 hours.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
