Crockpot Enchilada Casserole
This slow cooker enchilada casserole is super-easy to prepare using your slow cooker and pantry and freezer staples, and it's so tasty it is sure to become a long-time family favorite!
Servings: 6
Ingredients
- 1 ¼ cup brown rice
- 1 ½ tablespoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon each, salt and pepper
- 20 ounces tomatoes with green chilis (2 cans)
- 8 ounces tomato sauce (1 can)
- 1 cup vegetable broth
- 14 ounces frozen pepper and onion strips (1 bag)
- 1 cup frozen corn
- 14 ounces pinto beans (1 can, drained and rinsed)
- 14 ounces black beans (1 can, drained and rinsed)
- 1 cups shredded cheddar cheese
Instructions
- In the slow cooker, combine the rice, chili powder, cumin, salt, pepper, canned tomatoes, tomato sauce, broth, and frozen pepper and onion strips.1 ¼ cup brown rice, 1 ½ tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon each, salt and pepper , 20 ounces tomatoes with green chilis, 8 ounces tomato sauce, 1 cup vegetable broth, 14 ounces frozen pepper and onion strips
- Cook on high 3 hours.
- Add the corn and the beans, mix well, and cook on low for an additional 20 minutes, until the corn is thawed and the beans are heated through.1 cup frozen corn, 14 ounces pinto beans, 14 ounces black beans
- Sprinkle the top with the cheese, cover, and cook for an additional 5 minutes or until the cheese is melted.1 cups shredded cheddar cheese
- Serve as is, or with garnish of chopped cilantro, chopped scallions, or lime wedges.
Notes
Prep Tips:
- There’s no need to thaw the frozen veggies before using them in this recipe.
- You can use chicken or beef broth in place of the vegetable broth, if desired.
Variation Suggestions:
- Add cubed chicken or beef for extra protein (add raw meat at the beginning or cooked meat at the end when you stir in the corn and beans).
- You can substitute white rice for brown rice, but don’t use instant rice (like Minute Rice) because it will get mushy.
- Make this recipe vegan by omitting the cheese or using your favorite plant-based alternative.
- Try different beans like kidney or black-eyed peas if desired.
Serving Suggestions:
- Serve as a main dish topped with chopped cilantro, scallions, lime wedges, or diced avocado.
- Add a dollop of sour cream or a drizzle of hot sauce for extra flavor.
- Pair with a side salad or tortilla chips for a complete meal.
Storage Info For Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop with a splash of broth or water to keep it moist.
- Freeze in individual portions for up to 3 months—thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 480kcal | Carbohydrates: 82g | Protein: 22g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 606mg | Potassium: 1199mg | Fiber: 17g | Sugar: 7g | Vitamin A: 3220IU | Vitamin C: 99mg | Calcium: 245mg | Iron: 6mg
