Slow-Cooker Three-Cheese Enchilada Casserole

Slow-Cooker Three-Cheese Enchilada Casserole

Rated:
Recipe Rating: 3.58256
Serves 6
This Mexican-inspired casserole is a modern comfort classic. Slow cooking mellows the heat of the jalapeño peppers considerably. If you want more heat, keep in the seeds from one jalapeño; use the seeds from both peppers to yield a dish with fiery, lingering spice.
Ingredients: 
  • 2 yellow onions, diced
  • 3 bell peppers, cored, seeded and diced
  • 3 cloves garlic, finely chopped
  • 2 jalapeño or serrano peppers, seeded and finely chopped
  • 2 1/4 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1 (28-ounce) can diced tomatoes, drained
  • 1/4 pound Neufchâtel (reduced-fat cream cheese), softened
  • 1/2 cup cottage cheese
  • 9 (6-inch) corn tortillas
  • 1 1/2 cup shredded mild cheddar or Monterey Jack cheese
Method: 
Combine onions, bell peppers, garlic, jalapeños, cumin and salt in a slow cooker. Cover and cook on high for 2 hours. Uncover and continue to cook until most of liquid has evaporated, about 1 hour more.  

Transfer 1 cup of the vegetables to a blender. Add tomatoes and blend until smooth. Set sauce aside. Transfer remaining vegetables to a large bowl and stir in Neufchâtel and cottage cheese, stirring until Neufchâtel is melted.  

Pour about 3/4 cup of the sauce into the slow cooker. Cover with 3 tortillas, overlapping as necessary. Top with half of vegetable mixture and 1/2 cup cheddar. Repeat layering with 3 more tortillas, remaining vegetable mixture, 1 cup sauce and 1/2 cup cheddar. Cover with remaining 3 tortillas, sauce and 1/2 cup cheddar. Cover and cook until casserole is very tender and browned around the edges, 5 to 6 hours on low or 2 1/2 to 3 hours on high. Cool, uncovered, for at least 20 minutes before serving.
Nutritional Info: 
Per Serving: 350 calories (140 from fat), 16g total fat, 9g saturated fat, 45mg cholesterol, 580mg sodium, 35g carbohydrates, (4 g dietary fiber, 8g sugar), 14g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.