Enchilada Casserole

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Prep Time 30 mins
Cook Time 6 hrs
Temp Low
Yield Serves 4

Enchilada Casserole – A delicious casserole for the slow cooker

Ingredients

  • 1 Pound Burger
  • 2 Cans Enchilada Sauce
  • 1 Can Cream of Mushroom Soup
  • 1 Onion, chopped
  • 1/4 Teaspoon Salt
  • 1 Package Flour Tortillas, torn
  • 12 Ounces Shredded Cheddar Cheese

Directions

  1. Step One

    In skillet, brown beef, drain.

  2. Step Two

    Stir in enchilada sauce, soup, salt, and onions.

  3. Step Three

    In 3 qt slow cooker, layer 1/3 beef mixture, tortillas, and cheese. Repeat layers twice.

  4. Step Four

    Cover and cook on low for 6-8 hrs.

Crockin' Reviews Add Review
  1. Lisa

    This sounds very similar to my quesadilla casserole recipe. Now I’m thinking I need to try it in the crockpot too. Will let you know!

  2. Crockin Girls

    Crockin Girls

    You are cracking me up Connie!! Check out the other recipes you asked the same question on because I just answered those :) And here is a link to meals that do well if they have to crock a long time. We’ve got a ton of different categories under the recipe tab. One more tip…if you throw your meat in frozen, you can cook it for an extra hour or 2 depending on how hot your crock cooks. Happy Crockin’ girl!
    http://crockingirls.com/recipes-category/long-crockin/

  3. Connie

    I feel like I keep asking the same question, but here it is again. Our slow cooker will be home alone for 9 hours, so what liquid should I add so it isn’t dry and burnt? Help please.

  4. Crockin Girls

    Crockin Girls

    Wow! Thanks for sharing, Judy!

  5. Judy

    I used to make this in the oven until I started using my crock. I stir into the beef…onion, diced green chilis, oregono, minced garlic, macayo’s enchilada sauce, 1 can drained corn and about 1/2 can drained red beans. Simmer for about 15 – 20 min. And then layer in the crock, starting with some of the beef mixture on the bottom, then corn tortillas, beef mixture, cheese and layer again with the corn tortillas …. about 3 -4 layers depending on how much you want to make. The last top layer would be a can of cream of mushroom soup (spread over top) and shredded cheese. Cover and cook. You can spice it up more if you like it spicy with cayan pepper in the beef mixture.

    I have made my version with rice, but I used cooked rice. Either way it was not soupy, or dry, just had a nice enchilada sauce. We love makin’ this dish.

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  6. Crockin Girls

    Crockin Girls

    I don’t think it was 1 1/2 cups uncooked rice…that would make a TON! I’m sure it was cooked.

  7. Hannah W.

    If you decide to add in rice, you put it in uncooked correct?

  8. Monica Z.

    Great meal! I did follow the suggestions by adding rice and black beans (drained),and decreased the cooking time. Family LOVED it.

  9. Crockin Girls

    Crockin Girls

    Sounds like some yummy substitutions, Peggy and Christi! Thanks for sharing :) Happy Crockin’ Y’all!

  10. Peggy F.

    Fixed this for supper tonight and it was a success! I did add a can of black beans (undrained) and about 1 1/2 cups rice. I only had 1 can Enchalada sauce so I subbed 1 can rotel tomatoes. Was not liquidy at all!

  11. Christi B.

    This is similar to what I make at my house but I add a can of black beans drained and 2 cups white rice. I think that helps soak up liquid.

  12. Marcia C.

    This is very tasty, but very soupy. It has to be eaten with a spoon like soup or (as we did) scooped with tortilla chips like a dip. I may reduce the soup to 1/2 can next time to see if that makes it more firm.

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