product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Slow-Cooker Three-Cheese Enchilada Casserole

Serves 6
Time 6 hr
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 diced
  • 3 cloves garlic finely chopped
  • 2 jalapeño or serrano peppers seeded and finely chopped
  • 2 1/4 teaspoons ground cumin
  • 1/2 teaspoon fine sea salt
  • 1 (28.0-ounce) can diced tomatoes drained
  • 1/4 pound Neufchâtel 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.

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.
  • 2 yellow onions diced
  • 3 bell peppers diced
  • 3 cloves garlic finely chopped
  • 2 jalapeño or serrano peppers seeded and finely chopped
  • 2 1/4 teaspoons ground cumin
  • 1/2 teaspoon fine sea salt
  • 1 (28.0-ounce) can diced tomatoes drained
  • 1/4 pound Neufchâtel cheese softened
  • 1/2 cup cottage cheese
  • 9 (6-inch) corn tortillas
  • 1 1/2 cup shredded mild Cheddar or Monterey Jack cheese