Slow-Cooker Three-Cheese Enchilada Casserole
- 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
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.
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- 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