Slow Cooker Mexican Casserole

Imagine coming home after a long day, lifting the lid off your slow cooker and being greeted by the delicious aroma of a cheesy Crockpot Mexican Casserole. This flavorful dish is made up of layers of corn tortillas, melted cheeses, robust salsa, chicken, red bell pepper, and sweet corn, creating a celebration of flavors that is both easy to make and family friendly. 🎉🌮🧀

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 467kcal

Author Wendy Polisi

Equipment

Slow Cooker

Ingredients

1 onion chopped
1 red bell pepper seeded and diced
2 cups frozen corn thawed
1 lb cooked chicken shredded
3 tablespoons taco seasoning
¼ cup fresh cilantro chopped
3 cloves garlic minced
½ teaspoon sea salt
16 ounces cheddar cheese shredded (or Daiya) - divided
32 ounces salsa
12 organic corn tortillas or use my quinoa corn tortillas
For serving: Diced Avocado Cilantro, Greek Yogurt or Sour Cream (optional)

Instructions

In a large bowl combine onion, bell pepper, corn, chicken or temp, taco seasoning, cilantro, garlic, salt and ½ cup of cheese.
Spread ⅓ of the salsa in slow cooker. Layer 6 tortillas over the salsa, overlapping. Top with ½ of the chicken filling, ⅓ of the salsa and ½ cup of the cheese. Layer remaining 6 tortillas on top. Top with remaining filling and salsa. (Reserve remaining cheese)
Cook on low for 2 to 4 hours. In the last 20 minutes of cooking, sprinkle with remaining cheese. Serve with avocado and Greek Yogurt or Sour Cream.

Notes

With Chicken: Servings 8, Calories 409, Serving Size 318g, Fat 17.3g, Carbohydrates 33.7g, Protein 32.1g, Cholesterol 88mg, Sodium 115mg, Potassium 700mg, Fiber 5.6g, Sugars 6.4g
With Tempeh: Servings 8, Calories 433, Fat 21.7g, Carbohydrates 39g, Protein 26.2g, Cholesterol 45mg, Sodium 1084mg, Potassium 827mg, Fiber 5.6g, Sugars 6.4g

Nutrition