Slow-Cooker Enchilada Casserole

Name: Slow-Cooker Enchilada Casserole
Prep time: 10 min
Cook time: 3 min
Total time: 3 min
Ingredients: 9 6-inch corn tortillas; 15 ounces canned enchilada sauce; 1 15-oz. can black beans, rinsed and drained; 2 cups frozen corn; 2 ½ cups shredded Cheddar

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Prep Time: 10 minutes

Cook Time: 3 hours

Total: 3 hours, 10 minutes

Servings: 4

Author : MyRecipes

Ingredients

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Instructions

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Step 1

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. Combine beans and remaining sauce in a bowl.

Step 2

Mist slow-cooker insert with cooking spray. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom. Spread half of bean mixture over tortillas. 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.