Crockpot Enchilada Lasagna with Pintos

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!

Pulse

Beans

Prep Time

15 minutes

Cook Time

4 hours

Makes

8 servings

Nutrition

Serving Size 1/8 of recipe
Calories 459
Fat 17 g
Saturated Fat 1 g
Cholesterol 64 mg
Carbohydrate 47 g
Fibre 10 g
Sugars 4 g
Protein 30 g
Sodium 1091 mg
Potassium 752 mg
Iron 3 mg

Ingredients

2 cups (500 mL) cooked shredded chicken
1 can (19 oz/540 mL) pinto beans, drained & rinsed
2 - 113 mL cans chopped green chilies
2 cups (500 mL) enchilada sauce, divided
12 oven-ready lasagna noodles
1 - 650 mL jar chunky salsa, divided
1 1/2 cups (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 ½ 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 ½ cup (125 mL) cheese.

Repeat another layer of noodles, chicken, salsa, and ½ 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!

tips

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!