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First, gather your ingredients. I used 2 large (28oz) cans tomato sauce, 2/3 c. chili powder, 2 lb. shredded cheese, and approximately 2 lb. corn tortillas.
In a large mixing bowl, combine tomato sauce and chili powder to make enchilada sauce.
Spray crock pot with cooking oil, then spread a thin layer of enchilada sauce on the bottom.
Top with a layer of tortillas.
Spread with enchilada sauce.
Top with a generous amount of shredded cheese. (If you are making chicken, beef or pork enchiladas, you would layer about 1/4 c. of shredded meat at this point as well.)
Top with another layer of tortillas.
*Tip: For more even layers, break the tortillas in half and line the edges of the crock pot, leaving a space for one full tortilla in the center. This way, you won't have a bulge in the center of your layer, where the tortillas overlap repeatedly.
You may want to press down on the layers from time to time to pack the ingredients together tightly. (This step is optional - it just depends on how dense you want the enchiladas.)
When you reach the top of the crock (I usually leave about 1 inch of space between the top tortilla layer and the top of the dish), pour all remaining enchilada sauce on top. (It should seep down during baking to spread into all layers.)
Top with a thin layer of shredded cheese and cook on low for 4-6 hours.
When cheese is all melted and bubbly,
serve with sour cream (or nonfat, plain Greek yogurt).