Slow Cooker Enchilada Sauce has rich and deep flavors that will make any enchilada combination perfect. Crockpot easy. Try this Vegetable Enchilada casserole too!
Enchiladas can be served with a red sauce or a white sauce. This time around I did a red sauce in the slow cooker.
The sauce has traditional chili powder but I also put a lot of tomatoes in the recipe too.
A few unusual ingredients really helped make these enchiladas special. The first recipe is for the slow cooker and is the sauce.
It all Starts with Slow Cooker Enchilada Sauce!
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Vegetable Enchiladas with Slow Cooker Enchilada Sauce
Slow Cooker Enchilada Sauce with Veggie Enchiladas
Enchilada Sauce Ingredients:
- 15 ounces tomato sauce 1 can
- 15 ounces fire roasted tomatoes 1 can
- 4 ounces mild green chilis 1 can, chopped
- 1/2 cup onion yellow onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 tablespoon maple syrup
- 1 1/2 cup water
Other Casserole ingredients:
- 1 corn ear, cut from the cob or a small can of corn, drained and rinsed
- 15 ounces navy beans 1 can, drained and rinsed
- 5 ounces dairy free cheddar cheese grated or shredded
- 10 tortillas 10 to 12 tortillas, I used Ezekial sprouted grain tortillas but any tortilla would work great
- Enchilada Sauce:
- Place all of the enchilada sauce ingredients in the slow cooker.
- Cook on low 6 to 8 hours.
- Casserole assembly:
- Use a large 9" x 13" casserole dish or two smaller casseroles. Two 9" x 9" casseroles work great. Just divide the tortillas and ingredients evenly when assembling.
- Put a little sauce in the bottom of the casserole dish. You will see the bottom of the glass dish through the sauce. It is just a thin coating.
- Lay out your tortilla and put a little of the corn, beans and vegan cheese down the middle. You do not have much filling in enchiladas so eyeball the amounts or make little piles to make sure you have enough filling for all your tortillas.
- Roll up tight and place side by side in the casserole dish.
- Pour the remaining sauce over the whole casserole. Cover completely and let it go down on the inside of the dish too.
- Sprinkle a little bit of the cheese on top.
- Bake at 350° for 35 to 40 minutes.
You have three options for freezing. See below the recipe card for instructions.
You can cut down the salt by buying low sodium canned goods.
THREE OPTIONS FOR FREEZING VEGETABLE ENCHILADAS:
First, you can freeze the enchilada sauce before making the enchiladas and save it for a future casserole.
Second, you can freeze the casserole before baking.
Third, you can freeze the leftovers.
If you’re looking for specific freezing methods then they freezing methods are explained on my page Preparing food for the Freezer.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
If it is just the sauce you are working with then assemble the casserole and bake as explained above.
If you are cooking the casserole after freezing then take it out of the fridge about a half hour to an hour before baking to let it become closer to room temperature. Cover with foil and bake 30 minutes.
Remove the foil and bake another 15 minutes.