Comfort Corner

Comfort Corner: Slow-Cooker Enchilada Stack

By Charlotte on May 9, 2014 6:53 AM

My slow cooker gets a workout on Tuesdays. That's the night I meet eight of my best girlfriends for book club and, if we're busy like always, Bob and I eat afterwards.

This enchilada stack recipe is perfect for those nights. Besides answering our constant craving for Tex-Mex, this slow-cooker sensation gives us a hot meal that's ready as soon as I hit the door.

This yummy enchilada stack includes six layers of tasty, homemade chili con carne sauce, flour tortillas and cheesy goodness.

Let's Eat-600.jpgIt includes tasty, homemade chili con carne sauce, flour tortillas and plenty of cheesy goodness. I like using fresh flour tortillas from Rosa's Café, our favorite for fast Tex-Mex, especially since Bob often volunteers to pick them up! But soft-taco size (eight-inch) tortillas from the grocery store also work well here.

Before pulling out the crockpot, you cook the chili con carne briefly on the stovetop. Use your biggest skillet because the sauce contains ground meat, onion, green chilies, two types of beans, tomatoes with more green chilies (yum!), V8 and enough spice to make things interesting. You can do this ahead of time and stash it in the fridge until you're ready to assemble the enchilada stack. But if you go this route, you'll need to reheat the sauce on the stove before completing this delicious dish.

Use a big skillet to cook the chili con carne sauce briefly on the stovetop before pulling out the crockpot.

Skillet-600.jpgThen it's simply a matter of layering. Put about a cup of chili con carne in the slow cooker first, spreading it in a circle the size of your tortillas. Top it with a tortilla and a heaping 1/3 cup cheese. Repeat these layers until you've used the last tortilla. Then spread on the remaining chili con carne sauce and, finally, the last of the cheese.

To assemble this one-dish meal, you layer chili con carne sauce, flour tortillas and cheddar jack cheese.

Layering-600.jpgIn the Crockpot-600.jpgReady to Cook-600.jpgOnce you put the lid on the crockpot and set it on Low, your work is done. You've got about seven hours to handle other to-dos, shop or catch up with friends.

This one-dish delight serves four and freezes well.

Done-600.jpgWe look forward to this one-dish delight on Tuesdays. But it's also great for hectic weekends, especially when paired with guacamole and sour cream. Either way, use a spatula for serving because you'll want to get all six luscious layers in every piece.

Slow-Cooker Enchilada Stack

Serves 4

Cook ground beef and onions in large skillet until beef browns and onion softens. Drain.

Add all the remaining ingredients except cheese and flour tortillas. Bring to a boil. Reduce heat and simmer 10 minutes.

In a slow cooker, layer about 1 cup chili con carne sauce, 1 flour tortilla and a heaping 1/3 cup cheese. Repeat layers. Top last layer with any remaining chili con carne and cheese.

Cover. Cook on Low 5 - 7 hours.

May be made in advance; freezes well.

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Diabetes-Friendly Chicken Burrito Bowl

ChickenBurritoBowlEverydayDiabetes 600.jpg

By Laura Cipullo and Lisa Mikus, authors of Everyday Diabetes Meals
Image credit: Colin Erricson

Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.


If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.

If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.

Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.

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