Let your slow cooker do all the heavy lifting with our Crockpot Enchilada Lasagna with Pintos! This recipe requires less than 10 ingredients, with no extra chopping or pre-cooking necessary. Add this recipe to your meal plan for the week, and get a few things done while dinner gets cooking!
2cups(500 mL) cooked or canned pinto beans, drained & rinsed (see notes)
2cans(113 mL each) chopped green chilies
2cups(500 mL) enchilada sauce, divided
12oven-ready lasagna noodles
1jar(650 mL) chunky salsa, divided
1 1/2cups(375 mL) shredded cheese, divided
Optional Toppings
cilantro, green onion, sour cream, sliced avocado
Directions
Combine chicken, pinto beans, and green chilies in a medium bowl. Set aside.
Pour 1/2 cup (125 mL) enchilada sauce in the bottom of a slow cooker and spread in an even layer.
Add a layer of lasagna noodles, breaking them apart if necessary to cover the sauce.
Spread half the chicken mixture over the noodle layer. Add half of the salsa and spread in an even layer over the chicken mixture. Sprinkle with 1/2 cup (125 mL) cheese.
Repeat another layer of noodles, chicken, salsa, and 1/2 cup (125 mL) cheese. Finish with a final layer of noodles, and remaining enchilada sauce.
Sprinkle remaining cheese over the top of the sauce, then cover and cook on high for 3-4 hours or low for 6-8 hours.
When the noodles are tender, slide a knife around the edge of the lasagna and allow to sit for 10 minutes before slicing.
Serve with all your favourite toppings and enjoy!
Notes
A 19 oz (540 mL) can of pinto beans, drained and rinsed yields 2 cups (500 mL) cooked beans.
Make this lasagna vegetarian substitute the 2 cups (500 mL) of chicken with another 19 oz (540 mL) can of pinto, black, kidney or mixed beans, drained and rinsed!
Feel free to use your favourite cheese - cheddar, Monterey Jack or Tex Mex, they all taste great!
2cups(500 mL) cooked or canned pinto beans, drained & rinsed (see notes)
2cans(113 mL each) chopped green chilies
2cups(500 mL) enchilada sauce, divided
12oven-ready lasagna noodles
1jar(650 mL) chunky salsa, divided
1 1/2cups(375 mL) shredded cheese, divided
Optional Toppings
cilantro, green onion, sour cream, sliced avocado
1
Combine chicken, pinto beans, and green chilies in a medium bowl. Set aside.
2
Pour 1/2 cup (125 mL) enchilada sauce in the bottom of a slow cooker and spread in an even layer.
3
Add a layer of lasagna noodles, breaking them apart if necessary to cover the sauce.
4
Spread half the chicken mixture over the noodle layer. Add half of the salsa and spread in an even layer over the chicken mixture. Sprinkle with 1/2 cup (125 mL) cheese.
5
Repeat another layer of noodles, chicken, salsa, and 1/2 cup (125 mL) cheese. Finish with a final layer of noodles, and remaining enchilada sauce.
6
Sprinkle remaining cheese over the top of the sauce, then cover and cook on high for 3-4 hours or low for 6-8 hours.
7
When the noodles are tender, slide a knife around the edge of the lasagna and allow to sit for 10 minutes before slicing.
Just made this and it’s delicious! Easy to assemble and ready to eat in less than 3 hours.
This recipe tastes great and I recommend it. Easy to layer and let the crockpot do the rest.
We’re so glad you enjoyed it!
This sounds like something you could make in your crockpot
You bet! It’s a delicious, easy meal to make!
Sounds delicious