Chili Enchilada Casserole

Eww…that’s not good, Charlotte! Sorry, girl! Sharon…I would be concerned that the tortillas would get mushy and overcooked :/ You can try it, though! Is it not possible to cook on low and just add the tortillas just before serving?

Just a question. Has anyone layered this with the tortillas and the mixture? Just wondering if that would make the cooking easier…especially for those of us who can’t get home till right before dinner.

Not one of my favorites. I found it had the texture/look/smell of canned dog food. Perhaps I cooked it too long? The rice had begun to turn mushy.

Excellent recipe!

I don’t think I caught you in time, Lindsey :/ But you can cook this one on HIGH for 4 hours and then an additional 30 min- hour until your cheese is nice and melted.

Darn I thought this was a 6 hour recipe and I need to make it for tonight – is there any way to cook it on Med or Hi heat so it doesnt take 8 hours?

Wow! It was absolutely delicious & everyone asked for the recipe!
I will definitely be making this again!!
Thank you!!
=)

Delish!!!

They are working now! Thank you so much for getting back to me :)

Cindy, it’s not you…our videos are down right now. I don’t really know what’s going on but we’ll get them up soon. Sorry, girl. Is there anything I can help you with?

I can’t watch your videos. It is saying It is only played through Vimeo, which I signed up for and it still says “I don’t have permission”. Did you guys go with a different site to play your videos? I love your videos!!

You can leave them out, Sally!

I was planning on making this meal but my husband doesn’t like black beans. Will it work if I just leave them out? Thanks.

We use the flat corn tortillas. If you watch the video, you’ll see that we tear them in half to place them in our slow cooker.

I just wanted to know what kind of corn tortillas you used. Is it the chip style or the flat corn tortillas that is used for a roll up tortilla?

You go girl! SO glad he liked it Pamela :) Sounds like your house is happy!!

No Kristi…we browned the beef first.

And Connie…as long as the rice is really mixed in with everything else it should be ok. The juice from the tomatoes and enchilada sauce should help cook it. I think all the different sauces and chili keep it from being dry. But if you want to use the juice from the can of black olives just for a little more liquid, I think that would work well. ENJOY y’all!

Do you add the water that the Rice-a-Roni calls for? I’m worried it will be very dry.

Is the meat uncooked when you mix everything?

My husband’s response after the first bite was “This is a keeper!” ;-)
I thought that the rice-a-roni was a bit underdone, even after cooking on low for 11 hours (yes, that’s the length of my work-day!), so I’ll probably add a little extra liquid the next time that I make it. Snipping up some scallions on top of the cheese, like your photograph, was a nice finishing touch.

Hey Nicole, sorry I missed your question. You can use wheat! I prefer the corn, because the flour tortillas are a little mushy to me. But my kids loved ‘em!

Sure, Linda! I would freeze everything except for the rice, cheese and tortillas and just put those in when you get ready to make it.

Can this be used as a freezer meal to add to the cooking time? If so, what, if any, changes would need to be made, and how much longer would it take to cook?

I love how your casseroles look when you serve them on a platter, rather than just serving them out of the crock. How do you get them out of the crock to serve like that without them falling apart?

Can you use wheat tortillas?