For best results, assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours. When ready to cook, let it sit at room temperature for 30 minutes, then bake as directed ...

Set the slow cooker to high for an hour. After 1 hour, remove the lid and tea towel then serve the enchiladas with a fresh salsa/sour cream, and chopped coriander. Combine all the slow cooker ...