Slow Cooker Mexican Casserole

Busy nights call for dinners that don’t ask for much but still deliver big. With layers of tortillas, salsa, chicken, peppers, corn, and loads of cheese, this Crockpot Mexican Casserole is exactly the kind of easy, family-friendly recipe my crew never complains about.

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 pound 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