Enchilada Casserole

This is an easy recipe that can have many variations.  You can make it with a protein source like meat (chicken or ground beef), beans, or you don't need to and can just do plain cheese.  Same with veggies, you can add them or not.

• Tortillas (flour or corn, we both buy and freeze these and we also make them fresh from stored masa or flour)
• Sauce (you can mix green chilis with cream of chicken and sour cream for chicken enchiladas or use canned red enchilada sauce for beef or cheese enchiladas - we like to mix ketchup into the red enchilada sauce to make it milder)
• Grated Cheese (we like to add a cream style cheese to the shredded Cheese - like cottage or ricotta)
• Protein (meat or beans or both) pre-cooked and seasoned
• Vegetables (corn, olives, onion, etc)

Spray or grease crock pot well

Place a layer of tortillas, usually two plus one ripped to fill gaps, on bottom of crock pot
Add a layer of sauce

Add a layer protein (I like to cook some vegetables, like onions, with the meat)

Add a layer of vegetables

Add a layer of Cheese

Repeat this up to three (3) layers

Finish with a layer of tortillas on top

Top with sauce and cheese

The easy way to remember is to put sauce on top of every layer of tortillas and put all the filling between tortilla layers.  You can also mix all the filling together if you want, that is what we do with cheese enchiladas: grated cheese, cottage cheese, and onions mixed together and packed between tortilla layers topped with sauce and the top tortilla layer has just grated cheese on top of the tortillas and sauce. 

Cook on low for 4-5 hours depending on how thick you have it.