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Crock Pot Vegetarian Enchilada Casserole

Slow Cooker Vegetarian Enchilada Casserole

  • Cooking Time:

    3-3 1/2 Hours on LOW
  • Servings:

    6

Ingredients

28 oz. diced tomatoes, undrained
14 oz. chunky salsa
6 oz. tomato paste
30 oz. can of black beans, rinsed and drained
1 1/4 c. of corn, drained (can use canned corn or thawed frozen corn)
4 oz. Diced green chiles
2 tsp. Ground cumin
2 tsp. Chili powder
2 Cloves garlic, minced
6 Corn tortillas
2 oz. Can of sliced black olives, drained
1 c. Shredded cheddar cheese



This week we’re kicking Meatless Monday up a notch with Slow Cooker Vegetarian Enchilada Casserole.  This recipe has great flavor and it’s complemented well with the corn in the tortillas.

  1. Set aside tortillas, cheese and olives.
  2. Mix all remaining ingredients in a large bowl (to make “sauce”).
  3. Spread 1 cup of the sauce in the bottom of the slow cooker.
  4. Top with 2 tortillas (If needed, trim them to fit)
  5. Sprinkle 1/3 c. shredded cheddar cheese on top of the tortillas.
  6. Repeat layering two more times, ending with cheese. (So when finished  you should have sauce, tortilla,cheese, sauce, tortilla, cheese, sauce, tortilla, cheese)
  7. Sprinkle olives over top.
  8. Cover & Crock on LOW for 3-3 1/2 hours.

Serve hot with a dollop of sour cream and a side of Mexican rice.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

 

Crock Pot Vegetarian Enchiladas Nutritional Info

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Janna
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Janna

This one is cooking at home as I type this comment from work! I can’t wait to try it this evening 🙂 I have a quick question…I used about a 1.5 cups of “sauce” on all three layers, and I still had a ton of it left over after the layers were complete. Is this normal or did I do something wrong?

Sherry
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Sherry

I changed this recipe up just a bit; instead of the tomato paste, I added a can of cream of mushroom soup. Instead of the 28oz can of diced tomatoes I used a 16oz can and instead of 6 tortilla’s I used 8.

This casserole is to die for. My husband ask for it at least once a week and with just him and I, there are always left over for lunch the next day….

Becky
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Becky

Like Janna above, I also had a TON of sauce leftover! I’m going to make some Mexican rice with it, but I’ll still have an insane amount! I think about 1/2 of all of the sauce ingredients would be plenty sufficient.

Marissa Oachs
Guest

Why does it say corn twice?

Jennifer
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Jennifer

Very good. I used a large crock and cut 8 tortillas in halves and built layers. I had just enough sauce to complete, in fact I added a little extra salsa at the end. It’s like a Mexican lazagana.

Jennifer
Guest
Jennifer

Can you use flour tortillas instead of the corn tortillas?

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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