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This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges.—Judy Ragsdale, Queen City, Texas
Nutritional Facts 1 piece equals 433 calories, 21 g fat (10 g saturated fat), 74 mg cholesterol, 1,189 mg sodium, 30 g carbohydrate, 5 g fiber, 30 g protein.
Originally published as Slow-Cooked Enchilada Dinner in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008
Cheddar TipSelect sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
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Reviewed on Jan. 08, 2012 by as2162
My family loved this recipe. Instead of the foil strips I used a crock pot liner. It made removal from the slow cooker very easy. I did not use the cumin-mainly because I did not have any. But I do like the taco seasoning packet suggestion. I'll try that next time.
Reviewed on Nov. 04, 2011 by Zsa Zsa Kay
My family is gluten and dairy intolerant so we eat it out of bowl. They love it! We make it at least twice a month...
Reviewed on Sep. 20, 2011 by melmatula
I love, love, love this recipe!!! I could not stop eating it!
Reviewed on May. 20, 2011 by cdunks
This was a good recipe, but not fantastic. I added a layer of Spanish rice and then topped it with some Johnny's Jamaican Me Crazy sauce, a sweet and spicy hot sauce. With those additions it was great.
Reviewed on Feb. 06, 2011 by Guin
I put a bit of my own spin on this recipe by adding a bit of chipotle tabasco and Mrs. Dash southwest chipotle seasoning to heat it up a little and I used 50/50 hot and mild chili powder. I used part seasoned pinquito beans and part pinto beans and added about 1/2 cup tomato sauce. I increased ingredients by 1 and 1/2 times to increase servings and used six 8 inch soft taco flour tortillas layered on top of one another with the other ingredients per the recipe. Since I have a round 5 quart slow cooker, it worked wonderfully. I increased the cooking time to 3 and 1/4 hours to make up for the thickness of the 6 tortillas. It was a hit at a Super Bowl party and served 9-10 people. Excellent recipe!!!
Reviewed on Jan. 31, 2011 by doziergirl
I wasn't as pleased with this as other reviewers have been. My husband and I both thought that something was missing, and we tried to spice up the end result with sour cream, taco sauce and salsa, but nothing really helped it. If I made it again, I would use a taco seasoning packet instead of the cumin and chili powder.
Reviewed on Sep. 03, 2010 by connhigg@yahoo.com
This was delicious, not to mention quick and easy. My family loved it. This recipe is going in my recipe box...I will be making this often!
Reviewed on Aug. 31, 2010 by bziol
I made this for dinner today and was very pleased with the results. I did however make a couple of changes. We don't like the diced tomatoes with green chilies so I substituted a can of diced tomatoes with green peppers and onions. Also, we are trying to add more whole grain to our diet so I used whole wheat tortillas rather than flour. Served it with chopped avocado, additional chopped fresh tomatoes and a small dollop of sour cream. Will definitely make again!
Reviewed on Aug. 29, 2010 by mperian
serve with a dollup of sour cream on top for a nice addition
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