Slow Cooker Enchiladas Recipe

Reviewed on Sep. 14, 2009 by 4lice4nn

I made some changes to the recipe, but in the end it turned out DELICIOUS! I added quite a bit more cumin and chili powder, as well as more salt. I also added a tad more water and 2 cups more cheese. I cooked it on high for 1 hour and low for 1 hour. I used a crock pot liner and it leaked but cleaning up some grease was a lot easier than scraping food off the sides of the crock! I cut mine like a cake and served slices. I only had trouble removing 2 of the slices that were slightly scorched on the sides and stuck to the bag. Don't let this fool you, though. Even with some cheese scorching it still tasted wonderful. This recipe turned out a lot better than I expected! It was amazing!

Reviewed on Aug. 07, 2009 by gardas

This is my vegetarian daughter's requested birthday meal every year. I just saute the onion and pepper in a little olive oil and then proceed with the rest of the instructions. In summer I use fresh tomatoes and green chiles

Reviewed on Jul. 24, 2009 by maniak

Excellent recipe. I added large can of enchilada sauce and am glad I did or it would have been dry. I also added extra chili powder, cumin and threw in a few chopped jalepenos. To serve I topped w/ homemade guacamole, sour cream, shredded lettuce and salsa. Actually made 6+. Will make this often. Turned out just like the picture. I USED THE NEW CROCK POT LINERS FOR THE FIRST TIME AND THERE WAS NO MESS TO CLEAN UP.

Reviewed on Jun. 19, 2009 by tsut

I made this last night.  I cooked it on high for 2 hours and 15 minutes.  Part of the tortilla on the bottom layer got a little scorched. I have a Rival crockpot so that is probably why it scorched it.  Overall this is a good recipe.  I tend to like a little more kick to my food so I will use a little more chili powder the next time I make this.

Reviewed on Jun. 02, 2009 by mtnnomoregirl

Just take some aluminum foil and fold so you have three or four layers in a strip and make them probably two inches wide. Cut them so the go all the way across the bottom of the slow cooker and part way up the sides so you can reach them to lift out. You could run strips both ways and put your enchaladas on the strips. When done take all the ends of strips in both hands bring together over the enchiladas and lift carefully out. Be sure you have something next to the cooker to lay them on after removing. Good luck.

mtnnomore girl

Reviewed on May. 18, 2009 by ladyblue1

DOES ANYBODY OUT THERE HAVE A SOLUTION??????

Reviewed on May. 05, 2009 by orange08

I think I have seen a recipe like this and they put strips of aluminum foil crossed in the cooker so you could lift it out. Never have tried it so don't know if it works!

Reviewed on May. 04, 2009 by LNelson68

I'm wondering how to get it out of the slow cooker without it falling to pieces?

Reviewed on May. 04, 2009 by judidrum

hi megsmom, i'm not sure this is even the same recipe but it looks like the same picture.  unless i remember incorrectly i cooked it in a 350 oven for 30 + minutes.  my friend also made it but using an 8x8 glass baking pan and it worked that way too.  i will try to find the recipe in my towering stack of taste of home magazines and post it!  have a great day, judi

Reviewed on May. 03, 2009 by megsmom 329

how long and at what temp did you bake that sounds much better