This is loosely adapted from a chicken enchilada recipe that I had. I left out several ingredients, including the chicken, a jalapeno, and olives, so if you want to add those in feel free, but Matt and I like it just the way I made it, easy and simple.
4-6 – 10″ tortillas, depending on the size and shape of your crock
2 – 16 ounce cans of refried beans, I used the black beans, fat free and yummy
1 – 16 ounce can of enchilada sauce, I used red, but I am sure green would work too
4 ounces of cheese, I used cheddar, you could use more if you really like cheese, but I was trying to not add too much fat
8 ounces of sour cream, use more or less your choice
Spray crock-pot with non-stick oil, put down a layer of tortillas, spread on one can of refried beans, then add some cheese and sour cream. Another layer of tortillas, the second can of beans, cheese and sour cream. Top it with a last layer of tortillas, sour cream if you need want more, the entire can of enchilada sauce and then sprinkle with cheese. I cooked it for 2 hours on low, 2.5 would probably be better as I did find one cool sour cream glob. 🙂 You could probably do 1.5 on high if you needed it faster.
I easily assembled this during afternoon nap and it was delicious and meat free!