Slow-Cooker Enchilada Casserole


  • 2 ½ cups shredded Cheddar
  • 1 15-oz. can black beans, rinsed and drained
  • 15 ounces canned enchilada sauce
  • 9 6-inch corn tortillas
  • 2 cups frozen corn

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. 2. Mist slow-cooker insert with cooking spray. Pl...

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