Slow Cooker Enchilada Casserole Recipe

Ingredients

● 9 6 inch tortillas
● 15 oz. canned enchilada sauce
● 15 oz. black beans, rinsed and drained
● 2 cups frozen corn
● 2 1/2 cups cheddar cheese, shredded

Preparation

Step 1

1. Place an oven rack about 5 inches from broiler and preheat broiler to high. Toast tortillas under broiler, turning once, until lightly spotted, 2-3 minutes total.
2. Reserve 2 Tbsp enchilada sauce.
3. Combine beans and remaining sauce in bowl.
4. Mist slow cooker insert with cooking spray.
5. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom.
6. Spread half of bean mixture over tortillas.
7. Sprinkle with 1 cup corn and 1/2 cup cheese. Repeat with 3 remaining tortillas, remaining bean mixture, remaining corn and 1 cup cheese.
8. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2-3 hours.