Slow Cooker Enchilada Casserole Recipe
Recipe By 12 Tomatoes
One of the best dishes in tex-mex cuisine has got to be enchiladas. The rich sauce, topped with gooey cheese, is a real family favorite. But, did you know that you can easily make an enchilada stack using your slow cooker? Thats right-simply arrange the layers, set the dial, and come back to a piping hot enchilada dinner with minimal fuss.
4.4
25 Rating -
Rate
Non Vegdiet
1hr 45minstotal
15minsPrep
1hr 30minsCook
1hr 45m.total
15m.Prep
1hr 30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Slow Cooker Enchilada Casserole Recipe
- 3.75 ounce 1 can enchilada sauce, divided
- 3.75 ounce 1 can black beans, drained
- 1/4 cup Corn kernels
- 2 ounce Cooked, shredded chicken
- 2 inch 6 corn or flour tortillas
- 3 ounce Shredded mexican cheese blend
- 0.06 cup Sliced black olives
Nutrition
value
value
214
calories per serving
10 g Fat14 g Protein15 g Carbs5 g FiberOther
Current Totals
- Fat10g
- Protein14g
- Carbs15g
- Fiber5g
MacroNutrients
- Carbs15g
- Protein14g
- Fiber5g
Fats
- Fat10g
Vitamins & Minerals
- Calcium82mg
- Iron2mg
- Vitamin A1mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B940mcg
- Vitamin B120mcg
- Vitamin C7mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium32mg
- Manganese< 1mg
- Phosphorus112mg
- Selenium11mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By 12 Tomatoes