Really Eating Real Food

Easy Meal: Mexican Lasagna

AKA: Enchilada Casserole


1 package of flour tortillas (10-12)
1 16oz Enchilada sauce (prefer Kroger Chipotle flavor)
1 16oz sour cream
1 15-16oz can refried beans
1 Smoked Tabasco hot sauce (add to sour cream sauce to taste)
4 chicken breasts
4 cups shredded cheese
(optional) 6-8oz of Velveeta cheese or other cheese sauce
PAM or other vegetable spray


In a covered pan or pot boil the chicken breasts for 12-15 minutes until cooked through.
Mix the 16 ounces of sour cream with about 3-4 ounces of enchilada sauce and mix thoroughly. Set aside.
While the chicken breasts are cooking spray the slow cooker with vegetable spray, put a thin layer of enchilada sauce on the bottom. Put one tortilla down over the sauce, layer in some cheese (or melted velveeta) and put another tortilla on top of that. Spread a layer of beans over the top tortilla and cover with another tortilla.

When the chicken is cooked through shred it and mix it in with the sour cream and enchilada sauce mix from above.

Spread a layer (about ½” thick) on top of the top tortilla in the slow cooker. Place another tortilla on top.
Repeat the layers above until you have built 2-3 repeated layer patterns. Finish with 3-4 ounces of enchilada sauce on the top tortilla and sprinkle cheese to cover.

Set slow cooker on low for 2.5 hours.

Note: Tortillas may be folded in half or quarters and trimmed to fit into the crockpot more evenly.

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