Slow Cooker Layered Enchiladas

I love Mexican food. I always have. My mom says she craved tacos when she was pregnant with me so I like to think my taste-buds were trained before I was even born. Since I’m not crazy about rolling all the little enchiladas individually I decided to try to make a sort of enchilada casserole in the slow cooker and this is what I came up with. After I made it the first time it occurred to me that adding black beans would be pretty tasty also. If you want to make it without meat you probably could use crumbled veggie burgers.

Slow Cooker Layered Enchiladas

1 lb lean (at least 80%) ground beef (or fried & crumbled veggie burgers)
1 small onion, chopped
1 clove garlic, finely chopped
4.5 oz can chopped green chiles (I use hot)
1 can corn, drained
1 small can sliced black olives, drained
1 (or 2) cans (10 oz) enchilada sauce (red is better)
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
1 pkg taco seasoning
can of black beans, rinsed & drained (optional)
Chopped fresh cilantro or green onions (for garnish) – optional

In a skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning, corn, 2/3 can sliced olives, and chiles (also black beans if you want to include them). Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese. Repeat layering twice (or twice if using less tortillas) using tortillas, beef mixture, enchilada sauce and cheese in each layer. Cover; cook on Low heat setting 3 hours. Turn off heat and let stand about 20 minutes before serving. (The longer it stands the easier to scoop out of the pot.) Sprinkle individual servings with remaining olive slices and green onions or cilantro if desired.

Note: depending on if you want it juicier you may need to add more than 1 can of enchilada sauce when you add the black beans.

Note: I think if you wanted to cook this in an oven you probably should cook it about 25 to 30 minutes or until cheese is melted and sauce is bubbly.

Note: I tried using only 7 corn tortillas (what was already in the fridge) but found that you really need 10 because they help soak up the liquid.

Photo credits: Tammi Hitchcock (updated photo 7/17/11)