|(Photos from Slow Cooker Gourmet)|
If you’re looking to add a little Southwestern flair to your dinner tonight you should give these Slow Cooker Spinach and Mushroom Enchiladas from Slow Cooker Gourmet a try! Everything about this recipe sounds good to me. And I love slow cooker casseroles that leave me with leftovers I can eat for another meal later in the week.
Start with corn tortillas loaded with buttery mushrooms and spinach. Then smother with homemade enchilada sauce and cheese and slow cook to cheesy enchilada goodness. Sounds yummy, don’t you think? And couldn’t be much easier than this for a tasty slow cooker meal! This is also perfect for a Meatless Monday dinner idea for anyone who’s participating in that.
Ingredients for this CrockPot Recipe:
- Baby Bella mushrooms
- garlic powder
- whipped cream cheese
- goat cheese
- enchilada sauce
- corn tortillas
- Monterey Jack cheese
- sour cream and cilantro to garnish, optional
Recommended Slow Cooker Size:
Jennifer used the Crock-Pot Casserole Crock Slow Cooker for this recipe but says it will also work in a 4 Quart or larger Slow Cooker.
More Slow Cooker Recipes from Slow Cooker Gourmet:
Slow Cooker Smothered Chicken Burritos
–There’s a great round-up of The BEST Casserole Crock Slow Cooker Dinner Recipes on this site. This post is a must-read if you’re a Casserole Crock fan!
—Visit the Recipes-by-Photo Index Page for Casserole Recipes to see all the Slow Cooker Casserole Recipes or other recipes using the Casserole Crock that have been featured on this site.
—You can find even more Casserole Crock recipe Ideas on the Pinterest Board for Best CASSEROLE CROCK Recipes.