Slow-Cooker Enchilada Casserole

Name: Slow-Cooker Enchilada Casserole
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 9 6-inchs 6-inch corn tortillas; 425 grams canned enchilada sauce; 473 milliliters frozen corn; 591 milliliters shredded Cheddar

The recipe Slow-Cooker Enchilada Casserole is ready in around 3 hours and 10 minutes and is definitely a great gluten free and vegetarian option for lovers of Mexican food. This recipe serves 4. One portion of this dish contains about 32g of protein, 26g of fat, and a total of 632 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. It works well as an affordable main course for Autumn. A mixture of cheddar, corn tortillas, enchilada sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Place an oven rack about 5 inches from broiler and preheat broiler to high. Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total. Reserve 2 Tbsp. enchilada sauce.

Ingredients you will need

Enchilada Sauce

Tortilla

Toast

Equipment you will use

Oven

Combine beans and remaining sauce in a bowl.

Ingredients you will need

Beans

Sauce

Equipment you will use

Bowl

Mist slow-cooker insert with cooking spray.

Ingredients you will need

Cooking Spray

Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom.

Ingredients you will need

Tortilla

Spread half of bean mixture over tortillas.

Ingredients you will need

Tortilla

Spread

Sprinkle with 1 cup corn and 1/2 cup cheese. Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.

Ingredients you will need

Tortilla

Cheese

Sauce

Corn

Equipment

Broiler

Oven

Bowl

Ingredients

Servings:

425grams

black beans, rinsed and drained 96-inchs

6-inch corn tortillas 425grams

canned enchilada sauce 473milliliters

frozen corn 591milliliters

shredded Cheddar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.