Slow Cooker Vegetarian Enchilada Casserole

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!

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XOXO,

Jenn