Layered Enchilada Crockpot Casserole I Made It Ii

Layered Enchilada Crockpot Casserole

Cosmicmother 3 years ago
~Made for November 2020's "Dutch-oven/Slow-cooker" Recipe Challenge~

Layered Enchilada Crockpot Casserole by Hottamale

This was surprisingly delicious! The whole family loved it and went back for seconds. A nice change up to our usual taco night.
It was pretty quick and easy to put together. The recipe calls to cook it on low for 4-5 hrs. I cooked it on low for two hours, then left it on keep-warm for two hours as it was bubbling pretty good after 2 hours on low. After the first two hours, I ran a rubber spatula around the edges to push down some the tortilla edges so the sauce could seep down and around the edges. Some of the tortilla layer bubbled up with air so I slit holes and cut down with a knife to get rid of the air and also help the sauce seep through.
I've never made enchiladas with cream of chicken soup before, but have seen recipes with it. That was the surprisingly delicious part! It was creamy, and the cheese just melted into the sauce. I used a mild red enchilada sauce, mild taco seasoning, mild Mexicana cheese (Blend of cheddar, queso quesadilla and monterey jack) and mild Rotel. I think next time I could spice it up by using the spicier Rotel tomatoes. I used ground beef in this, but it also suggests ground turkey or shredded chicken (in the description). Shredded chicken would be a nice change up, and even quicker if you have cooked leftovers.
Next time I would like to add one extra layer of tortilla. It only filled the crockpot halfway, but there is plenty of sauce. So by adding and extra half pound of beef, or adding some vegetables like corn, bell peppers or zucchini or even some beans it would help fill it up more. I'd keep all the ingredients the same except add more cheese to the extra layer.
Hottamale suggests serving it with Spanish rice and cornbread, but that's a lot of carbs! I think all you need is a salad. (But my hungry family could use the rice! ;) One reviewer suggested adding Spanish rice between the layers. That's another way to bulk up the layers and soak up some of the sauce. I also think rolling the enchiladas first and layering them in the crockpot would be nice, then the sauce poured over top could seep in and around the enchiladas rather than just sit on top. But that's more work of course! ;)
It's suggested in the directions, but the not in the ingredient list, to add chopped tomatoes and green onions to the top after cooking. I didn't have tomatoes so I diced up some red pepper instead.
It's definitely not a pretty dish! But it's a tasty one! One I know the family will request again. :)
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eastcoaster 3 years ago said:

Shona, your photos are awesome, clear and so colorful. Beautiful!!!
You make all sound so very good. I will send this to my daughter in Vancouver,
her and her husband will love this. Great find.

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Cosmicmother 3 years ago said:

Thanks Manella! I wish I could have got a picture of the layers, but it was too fluid when hot. The leftovers set up nice though. I hope your daughter loves it too! :)

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LindaLMT 3 years ago said:

Nice pictures Shona and nice recipe find. I've never seen a recipe like this use soup but I can see how it made it creamy and saucy.

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Cosmicmother 3 years ago said:

Thanks Linda. :)

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mommyluvs2cook 3 years ago said:

I I used to make a casserole so similar to this! I don't think it had the cream of soup but something else to add creaminess, which I can't remember lol. It looks so perfect and colorful in your crockpot :)

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Cosmicmother 3 years ago said:

Thanks Michelle! Perhaps it was cream cheese? I saw a few recipes on here that used cream cheese. :)

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mommyluvs2cook 3 years ago said:

Probably Shona!

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