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Crockpot Enchilada Pie

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This is a sponsored post and I have been compensated by Collective Bias, Inc. and its advertiser, however all opinions are mine alone. #MyPicknSave #CollectiveBias

This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food!

Crockpot-Enchilada-Pie11

 Mother Nature has been giving my crockpot quite the workout lately.

Why? Because it is COLD here, friends. And I’m not even exaggerating here either. Our temps combined with wind chills the past few days have gotten as low as 25 below zero.

The other day, it got up to a balmy 6 degrees, so I seized the moment and ventured outside for as long as 5 minutes just to give my lungs some fresh air since I was almost about to die from the stale-stuffy-and-breathed-by-eight-other-people-air. (read: I hadn’t gone outside in 5 days)

This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food! @WholeHeavenly

Who in their right mind would live in Wisconsin in the dead of February? Not me. Florida cannot come fast enough. ♥

My coping mechanism for now? ALL the comfort food. And if I can combine comfort food and crockpot into the same sentence, I think it’s safe to say we’ve got a WINNER of a dinner ready to beat those winter blahs.

This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food! @WholeHeavenly

Enter, Crockpot Enchilada Pie. YO!

I partnered up with Pick ‘n’ Save to bring you this plateful of comfort food today. The friendly folks at Pick ‘n’ Save gave me the challenge of creating a fresh-tasting, comfort-food recipe using their handy-dandy canned foods.

Pick 'n' Save

I think they read my mind or something, because I had already HAD an idea formulating in my mind for this stacked enchilada pie, and their theme fit perfectly! Coinky-dinks like that are just meant to be, my friends. 😉

This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food! @WholeHeavenly

So obviously the second I walked into our local Pick ‘n’ Save the other day, I headed straight for the Mexican-food section and then pretty much bought the store out of black beans, diced tomatoes, and salsa.

Sorrynotsorry.

  Pick 'n 'Save

And, uh, I had to grab some chips and guac too, because you just can’t have enchiladas without ALL of the fixins’.

Also, because shopping makes me hungry and somehow half a bag of those chips just vanished by the time I got home. Maybe my car has mice or something?

This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food! @WholeHeavenly

Oke-doke, getting back to today’s awesomeness here. Let’s talk about the method behind this enchilada pie.

Guess what. There is basically NONE.

Dump all the Mexican goodness in the crockpot with the tortillas….

…and the cheese. Obviously a LOT of it.

This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food! @WholeHeavenly

Turn that baby on. Cook that baby long and slow a few hours or until your house smells so good you can’t stand the suspense any more.

Pile on the extra toppings why dontcha’ because uh, why not?

Dig into your slice of slow-cooked enchilada heaven with BOTH hands.

This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food! @WholeHeavenly

Guys, this right here is just pure February-blahs-beating perfection.

It’s just a big ‘ol slice of messy Mexican COMFORT food.

This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food! @WholeHeavenly

 Nothing beats it. My currently-freezing self concurs.

Print

Crockpot Enchilada Pie

This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food!
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 servings

Ingredients

  • 1 lb ground beef
  • 1 medium onion diced
  • 1 green pepper diced
  • 4 garlic cloves minced
  • 1 15 oz can diced tomatoes, drained
  • 1 15 oz can black beans, drained and rinsed
  • 1/4 cup salsa
  • 1-1/2 cups corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 flour tortillas
  • 2 cups shredded cheddar cheese
  • Diced avocado fresh tomatoes, olives, and cilantro for topping, optional

Instructions

  1. In a large saucepan over medium-high heat, brown ground beef, onion, pepper, and garlic until meat is no longer pink. Stir in diced tomatoes, beans, salsa, and seasonings.
  2. Line a 3-qt slow-cooker with tin foil. Lightly grease bottom and sides of foil. Place two tortillas in bottom of slow cooker. Top with 1/3 of beef-bean mixture. Repeat layers twice, ending with tortillas on top. Sprinkle cheddar cheese over tortillas.
  3. Cook enchilada pie on low heat 3-4 hours or until completely heated through and cheese is melted. Slice pie into wedges and top with additional toppings if desired.

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Comments

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  4. Oh Sarah, I can’t believe how bitterly cold it’s been this year 🙁 We just want to hide out underneath our fortress of blankets with all the comfort foods and never come out – except to make this incredible looking pie! My husband is such a big fan of anything that has to do with enchiladas and I love that it’s made in the slow cooker!

    Reply

    • Haha! You read my mind, girl because this pie is pretty much the ONLY reason I would ever want to venture outside my mountain fuzzy blankets too! 😉

      Reply

  10. I am so not jealous of your cold weather (-25?!! that sounds way too cold!) but I am so jealous that you get to eat this enchilada pie tonight and I don’t!! I used to make something similar almost everyday as a snack in high school but haven’t made it in forever! Yours looks much better and more exciting though! I’m so hungry now 🙂
    Isadora recently posted…Chili Stuffed Acorn SquashMy Profile

    Reply

  13. Yay for Florida! I grew up in central Florida and can tell you that the weather in the spring-time is great! I live in south Florida now and the weather in the winter and spring is equally great, but sometimes one heck of a roller coaster ride. Today it was in the 80s for the high. Tomorrow in the 60s and by Friday, we will wake up to temps in the 30s with highs in the 50s!

    So about this enchilada pie, I want to eat all of it! I’m a Mexican-foodaholic so this is totally my kind of meal!
    Julie | This Gal Cooks recently posted…Beef Chili with Masa Harina + $500 GiveawayMy Profile

    Reply

    • What?! That’s crazy temperature differences! I’m really looking forward to visiting in March, though! People tell me that’s definitely the best time to go to Florida. 😉

      Reply

  25. This looks absolutely HEAVENLY and I’m SHOCKED you can put a tortilla in the crock pot. I would think it would turn to mush! Genius! I was born in Florida, raised in Alaska, and after 4 years of living in two other states, we’re back in Florida. I do miss the cold that North Carolina offered, but I can’t even lie, getting to go to the beach yesterday was heavenly. We previously lived in Orlando, which I hated, but we’re in the panhandle now (in the Central timezone!) and it is GORGEOUS here. Come visit! #client
    Summer Davis recently posted…Organizing Small Spaces – Galley Kitchen EditionMy Profile

    Reply

    • Haha! I may take you up on that offer to come out and visit, Summer! It’s seriously so cold here and isn’t showing any sign of warming up! LOL. 😉

      Reply

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