Slow Cooker Enchiladas Recipe

Slow Cooker Enchiladas Recipe Slow Cooker Enchiladas Recipe photo by Taste of Home Rating 4

As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. -Mary Luebbert, Benton, Kansas

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Slow Cooker Enchiladas Recipe
  • Prep: 30 min. Cook: 5 hours
  • Yield: 4 Servings
30 300 330

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 can (16 ounces) pinto or kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1/3 cup water
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 6 flour tortillas (6 inches)

Directions

  • In a large skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
  • In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 734 calories, 32 g fat (16 g saturated fat), 111 mg cholesterol, 1,672 mg sodium, 62 g carbohydrate, 11 g fiber, 49 g protein.

Originally published as Slow-Cooker Enchiladas in Taste of Home February/March 1998, p29

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Reviews for Slow Cooker Enchiladas

Slow Cooker Enchiladas Recipe

Slow Cooker Enchiladas

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(1-10) of 49 reviews

Reviewed on Jun. 09, 2013 by kerrizims

I liked the flavors of this recipe but I agree with one of the reviewers in that it is too difficult to remove from the crockpot. I think it would help to drain the tomatoes and the chiles first to reduce the moisture.

Reviewed on Jun. 03, 2013 by Kasha

Used canned chili flavored tomatoes and salsa montery jack turned out great

Reviewed on Apr. 29, 2013 by EllEss

haven't made it yet, but sounds wonderful except for the flour tortillas - they are too

slimy. Has anyone out there ever used corn tortillas??

Reviewed on Apr. 29, 2013 by larkin0719

Sounds wonderful. However I am afraid to try it. How do you get it out of the crock pot?

Reviewed on Apr. 28, 2013 by Annette Bisson

Too high in calories. Very hard to remove from slow cooker. Falls apart.

Reviewed on Apr. 28, 2013 by laurie54

I would definitely make this recipe. I have tried similar ones in the oven, and frankly I enjoyed them very much.

I gave it such a high rating because it sounds DELICIOUS!! YUMMMMMY!!

Reviewed on Jan. 20, 2013 by KalistaRose

It was an ok recipe with good taste, but the end result was more of a mushy casserole than enchiladas. I might try to cook it for the four hours on low and see how well that works. I might play with it some, but as is not one of our favorites.

Reviewed on Sep. 05, 2012 by chrissybeth

This is our absolute favorite slow cooker meal - and we do a lot of them! I am an Army wife, mother of 2, and work from home - so easy meals like this are a must in our family! This is by far the best. And the leftovers are still so delicious!!!

For some who said it is "missing something", maybe try adding powdered ranch mix to the meat? But the bad reviews - those people must just suck at even boiling water, because this is SO easy and SO delicious! Even my 3 year old who hates meat loves it!

Reviewed on Aug. 30, 2012 by debbick

LOVE this recipe! The only thing I do different is double the cheeses and cook on high for 2 hours. Everyone loves it!

Reviewed on May. 25, 2012 by kshea

Been making this since 2000. We love it.

 
 
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