This recipe offers a simple and delicious way to enjoy enchiladas using a slow cooker. It's perfect for busy days when you want a comforting meal with minimal effort.
Spread a thin layer of enchilada sauce on the bottom of the slow cooker.
This prevents the tortillas from sticking and adds flavor to the base.
Place a layer of tortillas over the sauce, overlapping slightly to cover the bottom.
Cut the tortillas if needed to fit the shape of the slow cooker.
Sprinkle a portion of the chopped onion and diced bell pepper over the tortillas.
Distribute the vegetables evenly for consistent flavor in every bite.
Top with a layer of cheese and a drizzle of enchilada sauce.
Use enough cheese to cover the vegetables but save some for the final layer.
Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
Press down gently after each layer to compact the casserole.
Cover and cook on low for 4-5 hours or on high for 2-3 hours.
Check occasionally to ensure the cheese doesn't overcook.
Serve warm, garnished with fresh cilantro or sour cream if desired.
Let the casserole rest for a few minutes before serving to set the layers.
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