Mexican Enchilada Casserolelasagna Crock Pot Recipes

SLOW COOKER MEXICAN LASAGNA

Steps:

• Heat 1 tbsp of olive oil in a large sauté pan and cook the onions for 3 minutes. Add the garlic and sauté an additional minute.
• Add the ground turkey meat, cumin, salt and chili powder and cook for 6-7 minutes until cooked through. Place turkey mixture aside and cool.
• In a large bowl, whisk the egg and sour cream together. Add the cooled turkey mixture, carrots, corn and cilantro and mix to combine.
• Spread a 1 cup of salsa on the bottom of the crock pot.
• Layer 5 tortillas on top of the salsa, cutting them if necessary to fit the crock pot and covering the salsa completely.
• Place half the turkey mixture on top of the tortillas and top with 1 cups of salsa and 1/2 cup of cheese.
• Add another layer of 3 tortillas on top of the cheese. Pour the remaining turkey mixture on top of the tortillas and top with another 1/2 cup of cheese.
• Top the lasagna with another layer of tortillas, pour the remaining salsa on top and cover with 1 cup of cheese.
• Cook on low for 2 1/2 hours.

CROCK-POT SLOW COOKER ENCHILADA CASSEROLE

Steps:

• Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.

MEXICAN ENCHILADA CASSEROLE/LASAGNA (CROCK POT)

Steps:

• 1) Put the chicken, beans, corn, and salsa all in the crockpot.
• 2) Cook on low for 8 hours or high for 4 hours.
• 3) When done, add package of cream cheese. Stir around until cream cheese is combined and all the meat has fallen apart, essentially becoming shredded.
• 4) Preheat oven to 400 degrees.
• 5) Line bottom layer of casserole dish (u can use any size, I usually make one big one, and one the size of a bread loaf pan) with corn tortillas. top off with cheese and part of can of enchilada sauce.
• 6) Add a 1 inch layer of the meat from the crock pot.
• 7) Repeat tortilla, cheese, and enchilada layer.
• 8) Repeat 1 inch layer of meat
• 9) End with another layer of tortilla, extra chees, and the rest of the enchilada sauce.
• 10) Put tin foil on dish and pop in oven for 30 minutes. Take off tin foil last 5 minutes.
• 11) Cut into pieces and serve with a dollop of sour cream on top.
• **Variations: You can use a spicy jack cheese instead of cheddar to add spice, along with using spicy salsa in the crock pot. I have also used fat free shredded cheddar and I only got rave responses. No one noticed it was a healthier cheese. Also, you can use pinto beans instead of black, and last, but not least, you can try boneless pork chops instead of chicken. They all come out yum.