Croockpot Enchillada Casserole
Source of Recipe
Unknown
List of Ingredients
1 28-ounce can c rushed tomatoes in tomato puree
1 14 1/2-ounce can fat-free chunky salsa (or use fresh fat-free salsa)
1 6-ounce can tomato paste
2 15-ounce each...cans black beans, rinsed and drained
1 4-ounce can diced green chilies
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
5 fat-free whole wheat tortillas
(*1 2 1/4-ounce can sliced ripe black olives, drained--SEE NOTE )
In a large bowl, combine the tomatoes, salsa, tomato paste, beans, green chilies, cumin and garlic powder. Mix well. Ladle about 1 cup of the mixture in to the bottom of a 4-quart electric slow cooker, spread evenly. Top with 1 1/2 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. (Sprinkle the sliced olives over all--Level 2 only). Cover and cook on the low heat setting about 5 hours. Serve hot with fat-free sour cream and fat-free cheese Makes 5-6 servings. *NOTE: Use black olives only in Level 2
Recipe
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