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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
Guest
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
Guest
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
Guest
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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