Crock Pot Spicy Enchilada Stack

I am adding a few Mexican recipes here! They are delicious, and they are easy! That is the best part!  We need to get dinner done, and move on to other things, like basketball practice and homework. We also look forward to catching up on our favorite shows.  Have you seen "This is Us"? I would say that is our new favorite show!

Crock Pot Spicy Enchilada Stack is delicious! I took it to work, and it was a hit! A friend at the flower shop in town was too busy for lunch, so I ran lunch over to her! She loved it, too!

Brown ground pork with a chopped onion on the stove in a large skillet. Drain excess fat after pork is browned.  Add black beans, corn, salsa, jalapenos, green chiles, taco seasoning and enchilada sauce (set back 1/2 cup for later) to the skillet and stir.

Spray your crock pot with a nonstick spray.  Depending on the size of your tortillas, it could take one or two to line the bottom of the slow cooker.  Add 1/3 of the ground pork mixture, add 1/2 cup cheese.

Repeat with the next 2 layers. Top with tortilla, enchilada sauce and cheese!

Cover and cook on low heat for 3-4 hours or on high heat for 2-3 hours.  Garnish with your favorites, avocado, tomatoes, cilantro, and sour cream.

Crock Pot Spicy Enchilada Stack
PRINT RECIPE

1 pound of ground pork

1 chopped onion

1 can drained and rinsed black beans

1 cup of corn

1 cup of salsa

2 jalapenos diced, seeds removed

1 4.5 oz can of chopped green chiles

2 teaspoons taco seasoning mix

1 10 oz can enchilada sauce

Flour tortillas

2 cups shredded mexican blend cheese

Garnish:
Avocado, Roma tomatoes, cilantro, sour cream

1. Brown ground pork in a large skillet over medium heat with a chopped onion. Drain excess fat.
2. Stir in black beans, corn, salsa, jalapenos, green chiles, taco seasoning and enchilada sauce.  Keep ½ cup enchilada sauce back.  
3. Coat inside of crock pot with nonstick spray.  Depending on size of your tortillas, place and cover the bottom of the slow cooker.  Spread ⅓ of ground pork mixture over the top. Sprinkle ½ cup cheese.  Repeat next 2 layers, top with remaining tortilla, enchilada sauce and cheese.
4. Cover and cook on low heat for 3-4 hours or on high heat for 2-3 hours.
5. Garnish with avocado, tomatoes or cilantro.

Shared on: