After the massive success of my slow cooker Mexican breakfast casserole, I thought I’d try to make another recipe with corn tortillas. I dunno, it’s something about the corn tortillas soaked in juices that make me think of delicious tamales. So I started with the basic idea of enchiladas this time and adapted it for the slow cooker.
As with most of my recipes, I make them as simple as possible. For the first step, you just need to saute your onion and then cook the ground beef in a skillet with salt, pepper, and the taco seasoning until done or almost done. I only use half an onion because I like to add just enough to add some flavor to the beef. Other people really enjoy having onion chunks, so if that’s the case use a whole yellow onion.
Then add your other ingredients: corn, chipotle peppers, pinto beans (or black), one can of enchilada sauce, and cream of chicken soup. Oh, and don’t forget the beer. Just a cup is enough, and it’s a perfect amount because it leaves a bit left for you to drink while you’re cooking.
Match the style of beer to the style of sauce! I used a red sauce so I used an amber ale. If you use a green sauce, a lighter beer like a Pilsner or blonde. Nothing with too much hop aroma or flavor (bitterness).
Now it’s time to start working on your layering. Start with a layer of corn tortillas on the bottom. How many you use depends on how big they are. I bought the big yellow kind this time, so used only 3 per layer. With the smaller white ones I was using about 5 per layer. Enough to approximately cover the area is fine.
Then add your bean sauce layer, and top with cheese. Repeat until finished, and put a final layer of tortillas. My enchiladas are more of a “casserole” style rather than real ones. I just think that digging them out in final form is kinda difficult, so whatever…I’m just going to cut it like a casserole anyway.
The photos you see here are using only one can of enchilada sauce. I found that they were a little dry, and didn’t have a huge amount of enchilada flavors. I prefer to have more of a wet enchilada, so my suggestion is to add another final layer of enchilada sauce. It will drip down and distribute evenly as it cooks, so you’ll have a more authentic-style enchilada.
Top with cheese (of course)!
You can see that it’s a pretty delicious-looking layered lasagna style enchilada dish! I like to top it with sour cream and green onions (or chives). And don’t forget that this also works with shredded chicken, beef, or pork. Actually, ground beef is just the quickest and easiest so I do it the most often but I prefer having the three shredded meats above.
That takes quite a while to prepare unless you just buy the meats pre-prepared at the store.
The slow cooker I used for this recipe was the Frigidaire 7 quart professional stainless steel slow cooker [LINK]. It’s one of my all-time favorites just because of its sleek design and unique look, but it also has a few new settings that sets it apart from other slow cookers.
We don’t usually review a lot of Frigidaire slow cookers because there aren’t many available! It’s actually quite surprising because you’d think that the more common brands like Chefman or West Bend would do a bit more with regards to design since they have so many models available.