Slow-Cooker Three-Cheese Enchilada Casserole

Serves 6
Time 6 hrs
Slow-Cooker Three-Cheese Enchilada Casserole

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.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    2yellow onions, diced
    3bell peppers, diced
    3 clovesgarlic, finely chopped
    2jalapeño or serrano peppers, seeded and finely chopped
    2 1/4 teaspoonsground cumin
    1/2 teaspoonfine sea salt
    1 can (28-ounce)diced tomatoes, drained
    1/4 poundNeufchâtel cheese, softened
    1/2 cupcottage cheese
    9(6-inch) corn tortillas
    1 1/2 cupsshredded mild Cheddar or Monterey Jack cheese

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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

Serving Size

Calories

350

Total Fat

16g

Saturated Fat

9g

Cholesterol

45mg

Sodium

580mg

Total Carbohydrate

35g

Dietary Fiber

4g

Total Sugars

8g

Protein

14g

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.