Cheesy Enchilada Stack

(2)
CrockPotGirl  
Phoenix, AZ, USA

1 Picture

Servings
4 to 6
Prep Time
15 Minutes
Cook Time

Time on High: 2 to 3 Hours Time on Low: 3 to 4 Hours I love going out for Mexican food and I almost always order Cheese Enchiladas so I decided to make this dish in my Crock-Pot® slow cooker. It’s inexpensive and easy to make at home. I added black beans for texture and to make it a little more filling. I serve these Cheesy Enchilada Stacks topped with a dollop of sour cream and freshly chopped tomatoes. You may even enjoy them with black olives.


Ingredients

10 Small corn tortillas
2 Cups of Grated Cheese (such as cheddar or mexi-blend)
1 ½ Cups of enchilada sauce
½ Cup of salsa
1 Teaspoon ground cumin
2/3 Cup chopped green onions
15 Ounce can of black beans, rinsed & drained

Optional ingredients for serving:
Sour Cream
Diced tomatoes
Sliced black olives

Instructions

1. Grease a 3½ to 4 Quart Crock-Pot® Slow Cooker with non-stick spray.
2. Mix enchilada sauce, salsa, and ground cumin in a medium sized bowl.
3. Dip two tortillas in the sauce and place in the Crock-Pot® slow cooker (they will overlap)
4. Layer ingredients in this order: 1 to 2 Tablespoons of chopped green onions, ¼ Cup sauce, 1/3 Cup black beans, 1/3 Cup cheese.
5. Create 3 more layers in the same order for a total of 4 layers.
6. For the 5th layer, only use dipped tortillas, green onion, sauce, and beans (NO CHEESE)
7. Cover and Crock on LOW for 3 to 4 hours or until sauce is bubbling on the sides.
8. Remove, cover, and sprinkle with remaining cheese
9. Cover and cook on LOW just until cheese is melted.
10. Turn off Crock-Pot® slow cooker and if you have a removable insert, take it out of the Crock-Pot® slow cooker, and place on a heatproof surface.
11. Remove lid and let sit, uncovered for about 15 minutes to firm up before serving.

Note: If desired, add cooked shredded chicken or ground beef with more sauce to the layers.

RATINGS & REVIEWS

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Yummy! I made some modifications though....because of time limitations

Tthe recipe appears to call for all ingredients to be laid out in the layers, separately. I tried that and it didn't work well for me - it would have taken triple the amount of time to do, and I was already running really late for a family meal. his was a really good meal! I got all of the ingredients, and I added some things. 1) Modification: I mixed EVERYTHING together instead of individually laid out 2) Additions: 1/2 small can of mild diced jalepenos double the enchilada sauce 3 cups of cheese instead of 2 Refried beans - regular size (12 oz? 15 oz?) What I ended up with is what all of my mexican meals look like in the end - one great big beautiful tasty mash up of yummy goodness. 2) I only did 3 layers, not 5 3) Tortillas being dipped - I created a small amount of the enchilada sauce, cumin and salsa, and I dipped every tortilla instead of just the bottom and top. The leftover enchilada sauce/cumin/salsa - I used about 1/2 cup of the enchilada sauce and salsa, 1 tsp of cumin. The leftover I drizzled on top of this tasty mess 4) Cooked at high for about 2.5 hours It was fantastic, simple and everyone LOVED it I added some guacamole and sour cream for topping, I always use mexican food as a carrier for these two delicious things. However....I found that I liked it BETTER without that, which is unheard of for me. So...enjoy!

danelle hall
denton, tx

Cooks on its own!

This was very easy to make! The only recommendation we would give is to double the amount of corn tortillas per layer. We tried it with 2 but it came out more like a casserole then it did a 'stack'. We also don't prefer black beans, so we substituted with refried beans and it turned just fine! We also added more cheese to the top layer!

Cherish Williams
Longview, TX