Spinach and Corn Enchilada Casserole – in the Crock Pot

We often think of the crock pot as a winter tool for stews and other heavy dishes. But thanks to the cookbook “Make It Fast, Cook It Slow” by Stephanie O’Dea, I have discovered a whole new world of uses. When you think about it, it is perfect for the summer – add ingredients in the morning, go to the park or pool (or work), come home and dinner is ready. An added bonus is that the kitchen has not heated up from the stovetop or oven.

So, this dish used the last of the spinach from my spring garden. I usually avoid canned vegetables, but every now and then a can of creamed corn comes in handy.

One warning, this dish tastes great, but it is not pretty. After making it, I have figured out ways to make prettier versions than the one you will see here:

Use a 4 Qt crockpot, it will hold together better. I had used a 6 Qt and things just spread out all over the place.
Cook it on the longer end of the time frame. That should dry the sauce more and hold the ingredients together better.
Make sure you let it sit with the cover off for the full 20 minutes (I rushed it a bit).

Regardless of the looks, 3 of us finished off 6 servings in one sitting!

Stephanie O’Dea’s Creamy Corn and Spinach Enchilada Casserole (variation made by me)

1 cup cooked diced chicken

1 (14.5 oz) can creamed corn

1 cup spinach leaves (from my garden)

1 chopped pickled jalapeño (from my garden)

2 cups shredded mexican blend cheese

10 corn tortillas

2 cups green enchilada saucce

2/3 cup sour cream

For the filling – In a mixing bowl , mix together meat, corn, spinach, jalapeño and 1 1/2 cups of the cheese.

Line the bottom of the crock pot with tortillas (I used 2 for the bottom of my 6 quart crock pot). Ad a hearty spoonful(s) of the filling. Repeat layers until the crock pot is full, finishing with tortillas.