Slow Cooker Enchilada Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1½ lb ground turkey
  • 1 cup chopped yellow onion
  • 2 cups frozen whole kernel corn, thawed
  • 15 oz can pinto beans, drained and rinsed
  • 2.25 oz can sliced black olives, drained
  • 12 corn tortillas
  • 19 oz can mild enchilada sauce
  • 2 cups shredded Mexican-style cheese blend
  1. Combine ground turkey and onion in a large nonstick skillet; cook 6 minutes or until turkey is crumbly and no longer pink; drain.
  2. Combine turkey mixture, corn, beans, and olives.
  3. Coat a 5- to 7-quart slow cooker with cooking spray.
  4. Stack 4 tortillas on bottom of slow cooker; top with one-third each of turkey mixture, enchilada sauce and cheese.
  5. Repeat layers twice with remaining tortillas, turkey mixture, enchilada sauce and cheese.
  6. Cover and cook on Low 6 to 8 hours.
Recipe by Clever Housewife at