Slow Cooker Chili Cheese Enchilada Bake
If you love this kind of cozy slow cooker dinner, try my Creamy Chicken Enchilada Soup, Beef Taco Pasta, or Slow Cooker Salsa Beef next.
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Servings: 8 people
Ingredients
- 2 pounds lean ground beef browned and drained
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 small onion diced
- 1 tablespoon minced garlic
- 1 15 ounce can chili with beans
- 1 10 ounce can red enchilada sauce
- 1 10 ounce can Rotel, undrained
- 6 flour tortillas
- 4 cups shredded Mexican blend cheese
- 2 tablespoons sliced green onions
Instructions
- In a bowl combine the cooked beef with the salt, pepper, cumin, chili powder and onions.
- Stir in the chili with beans, enchilada sauce, and Rotel until well combined.
- Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray.
- Spread a thin layer of the meat mixture into the bottom of the slow cooker.
- Place 2 tortillas over the meat mixture.
- Spoon about one-third of the chili mixture over the tortillas.
- Sprinkle with about 1 cup of the Mexican blend cheese.
- Repeat the layers two more times, ending with tortillas and cheese on top.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Let the casserole rest for 10 minutes before serving.
- Sprinkle with sliced green onions before serving.
Nutrition
Calories: 394kcal | Carbohydrates: 15g | Protein: 40g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 105mg | Sodium: 983mg | Potassium: 524mg | Fiber: 1g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 699mg | Iron: 4mg
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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