Mexican

Slow cooker pork enchilada casserole is for Dinner.

Slow cooker pork enchilada casserole takes 15 minutes to prepare.

Slow cooker pork enchilada casserole takes 360 minutes to cook.

Slow cooker pork enchilada casserole makes 6 servings.

The ingredients for Slow cooker pork enchilada casserole are:

Corn Tortillas, 6 tortillas, soft taco "king size"
Mexican Four Cheese light, 2 cup
Cacique Crema Mexicana (Cream), 1 cup
Pork Shoulder (pork butt, picnic roast), 2.5 cup, shredded
Yellow Sweet Corn, Canned, 1 can (12 oz)
Sweet peppers (bell), 1 medium diced
La Victoria Enchilada Sauce, 4 cup

Here is how you make Slow cooker pork enchilada casserole:

Spoon enchilada sauce into the bottom of a 6 qt slow cooker. Make a layer of- 2 tortillas, then spread another spoon of enchilada sauce to keep them moist- half the meat- half the peppers- half can of cornSpread enchilada sauce over the layer then half the cremaRepeatTop second layer with the last 2 tortillas, remaining enchilada sauce and cover it all with cheese. Cook on low for 6-8 hours until the cheese is bubbly and the edges get crispy,Serving Size: makes 6 3-4 inch squareish servings Number of Servings: 6Recipe submitted by SparkPeople user SLEEPAWAYCAMPR.

The nutritional information for Slow cooker pork enchilada casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 513.0

• Total Fat: 30.0 g
• Cholesterol: 97.9 mg
• Sodium: 1,532.0 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 4.1 g
• Protein: 25.9 g

Slow cooker pork enchilada casserole is Mexican cuisine.