Enchilada Casserole, Slow-cooker style
Ah, my masterpiece! So yesterday I prepared my first (of many) slow-cooker recipes from Stephanie O'Dea , the chick who cooked with her crock pot each day for a year. I decided to start with the Enchilada Casserole because I had been staring at the corn tortillas in our fridge for over a month (thank goodness they last that long!). I was excited too, because I've always loved enchiladas and the silky, spicy enchilada sauce that is drizzled over the top of them. I can usually tell how good the Mexican food is at a restaurant based on their enchilada sauce. You have to be careful eating out, though, most places use flour as a thickener in their sauces and I've had to resort to using the table salsa at many a Mexican restaurant. Anyhoo... I had my crock pot, my tortillas and my enthusiasm; now all I needed was chicken, black beans, bell peppers, cheese and enchilada sauce, of course! My husband called to say "Hi," and I told him what my plan for di...