Of all the enchilada recipes I these were unbelievably the fastest and easiest Crock Pot Cheese Enchiladas I’ve ever made. Routinely, I use corn tortillas which seem add a nice flavor, but this time I used flour tortillas browning them a little bit in the skillet beforehand as flour tortillas can tend to have a gooey flour taste.
I also tried a new 10-minute enchilada sauce recipe, which the family wasn’t too impressed with. So when it comes to making my red enchilada sauce, I’ll stick with making my usual red enchilada sauce.
Here’s the recipe using my normal red enchilada sauce:
- 8-12 flour tortillas*
- 2-3 cups red enchilada sauce (packet)
- 2 cups Cheddar cheese
- Sour Cream (optional)
- Jalapenos, chopped (optional)
- Olives, chopped (optional)
*You can use flour or corn tortillas in this recipe. My hubby doesn’t care much for corn tortillas so I use flour tortillas a lot in my recipes. It’s all about your family’s preference and making the recipe your family’s own.
Make Enchilada sauce mix according to package instructions.
- Lightly coat crockpot with non-stick baking spray.
- Spread 1/4 cup sauce on the bottom of crockpot.
- Place flour tortilla on top of sauce.
- Spread a handful of cheese, alternating cheese over the top of tortilla.
- Repeat layers of sauce and cheese until all but 1/4 cup Cheddar cheese is used.
- On top layer add salsa then top with remainder of cheddar cheese.
- Place crockpot on low setting and cook for 4 hours.
Noel’s Quick Notes:
To freeze:Place 2 cups in freezable container. To thaw: Remove from freezer and place in refrigerator until ready to heat. Heat in microwave for 3-5 minutes per serving. Makes for great leftovers.