Crock-Pot Enchilada or Enchilada Casserole Recipe

Name: Crock-Pot Enchilada or Enchilada Casserole Recipe
Ingredients: 1 cup enchilada sauce, divided; 1-2 cups cooked, shredded chicken or cooked ground beef; 1 can (approx. 15 oz.) of chopped tomatoes or tomato sauce; 1 can (approx. 15 oz.) refried beans or black beans; 1 can (approx. 15 oz.) black beans, drained and rinsed; optional, 1/2 cup loose spinach, chopped finely; optional, 1/2 green bell pepper chopped; optional, 1/2 red bell pepper chopped; 1 yellow onion; diced 1 garlic, minced, or 1 T garlic powder; dash of cayenne pepper; 1 T Italian seasonings; 1 T pepper; 6 tortillas, or as many as needed to layer; 1 cup cheddar cheese, shredded (I also used a little mozzarella)

Crock-Pot Enchilada or Enchilada Casserole Recipe was pinched from <a href="http://practical-stewardship.com/2011/12/19/crock-pot-enchilada-recipe/" target="_blank">practical-stewardship.com.</a>

INGREDIENTS

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1 cup enchilada sauce, divided

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1-2 cups cooked, shredded chicken or cooked ground beef

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1 can (approx. 15 oz.) of chopped tomatoes or tomato sauce

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1 can (approx. 15 oz.) refried beans or black beans

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1 can (approx. 15 oz.) black beans, drained and rinsed

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optional, 1/2 cup loose spinach, chopped finely

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optional, 1/2 green bell pepper chopped

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optional, 1/2 red bell pepper chopped

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1 yellow onion

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diced 1 garlic, minced, or 1 T garlic powder

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dash of cayenne pepper

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1 T Italian seasonings

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1 T pepper

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6 tortillas, or as many as needed to layer

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1 cup cheddar cheese, shredded (I also used a little mozzarella)

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