Slow Cooker Enchiladas Recipe

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.

Reviewed on Mar. 21, 2012 by jaelspike

edible, but not exciting... ended up throwing away leftovers after a few days of trying to eat it :-(

Reviewed on Feb. 25, 2012 by nadinas

I forgot to mention, I also used 1 4 oz can green chilis, pinto beans and less cumin as we do not like cumin that much. I also used Mexican Cheese blend and a bit more of Colby Jack when I ran out on the last 2 layers! Sliced cheese will work if that is what have! Just make sure you thinly slice it and don't layer it!

Reviewed on Feb. 25, 2012 by nadinas

I made this recipe recently. We all loved it. My dad, who is my tester, thought my mom would not like it because she does not like spicy food, but this was not that spicy and she liked it. For me though, it was missing something! I love this type of food.

My crockpot is an older 5 qt round that my mom and dad got when they got married. The tortillas we use, for just about everything, are from a local restaurant. They are fairly thin, BUT they work well for everything. I also used extra cheese and mine came out perfectly. I didn't bother with trying to get the whole thing out. Instead, I used a large cooking spoon and cut it out and placed on plates. We are thinking of using Churizo the next time I make this and possibly some extra spices.

This is similar to Mexican Lasagna I have made in the past.

Reviewed on Feb. 20, 2012 by GAMEON

EASY AND VERY TASTY.

Reviewed on Jan. 16, 2012 by granmawcookie

I have used this recipe from the first time I saw it. We love it, I make a large batch of the chili mixture the day before. We enjoy it that day and they two or three days later. I use the leftovers in the slow cooker recipe. Its great!

Reviewed on Jan. 04, 2012 by drumminmomma

Just made this tonight for supper! Rave reviews from the hubby! Very tasty, will be making it again! I used ground turkey and was still very good! Thanks for this quick easy recipe!!! Only took 4 hours in the crockpot!

Reviewed on Oct. 17, 2011 by EleSq

I've made this a million times and I love it! So easy and delicious!

Reviewed on Aug. 22, 2011 by VickieLou

So easy and everyone just raved about this dish! What a crowd pleaser!

Reviewed on Feb. 07, 2011 by marciedarciestuff

We love this and it is a regular meal at our house. I use a big nylon KitchenAid spoon and serve from the crockpot. This just makes it easier and keeps from scratching to dish.

Reviewed on Aug. 30, 2010 by eye_lady

I used most of the suggetions, and adjusted the ingredients to what I had on hand and what my Family prefers. I also cooked it in the oven, at 375, for about 45 minutes. It was AMAZING! I fed 8 hungry people with a little left over.

Reviewed on Aug. 27, 2010 by Classicrock

This is worth the prep time! Thanks to the previous suggestions, I doubled the chili powder and the cumin. I also doubled the cheese. I substituted Mexican tomatoes in place of the diced tomatoes w/green chilies. I laid folded-up strips of tin foil in the slow cooker which kind of looks like bicycle spokes when I'm done, leaving a little of each "spoke" hanging outside the slow cooker. This makes it very easy to pull out the entire meal and transfer to a plate (like shown in the picture). Next time I'll omit the kidney beans, and just use the black beans. Please note: I only cooked this for 4 hours, and it was perfect. (Slow cookers cook much faster now than they did back in 1998, which is when this recipe was published.) -Lori in WI.

Reviewed on Aug. 07, 2010 by Kansas954

The filling for this was very good, but the tortillas became very soggy. Maybe if not done in the slow cooker they would hold up better.

Reviewed on Apr. 27, 2010 by JudithRN3

I have made this recipe since it appeared in the Best of Slow Cooker Recipes in 2009;It is by far the BEST! I do have some suggestions however: we use ground turkey instead of beef(and sometimes ground venison), add more cumin, utilize my 4 qt. Crock (instead of 5 qt) so it makes for a nice presentation,add 1 can (15oz) diced tomatoes (instead of the 10oz can) and cook on Low 4 hrs.

Reviewed on Apr. 14, 2010 by joniotto

Great recipe! I always substitute a can of chili beans (undrained) for the kidney beans & I add a clove of garlic, minced, to the beef & onions when I'm browning them. We serve with tortilla chips, salsa, & guacamole - Delicious!

Reviewed on Dec. 16, 2009 by boxerlvr1

Pretty good. I would prefer it to be spicier, so next time I will use the spicy tomatoes & green chilies and/or add some jalapenos.

Reviewed on Dec. 04, 2009 by megan.jeanne.miller

I was looking for a twist on regular enchiladas and stumbled upon this slow cooker enchilada recipe. I did not have time to make it in the slow cooker so I assembled it in a 2 1/2 qt. CorningWare casserole. I seasoned and sautéed 3 cloves garlic (gotta love it), onion, and red pepper in olive oil before adding and cooking ground turkey (healthy). As for the bean mixture, I added about 2c. homemade salsa (1 lg. can petite diced tomatoes, red pepper, corn, garbanzo beans, chickpeas, black beans, tomatoes, green chiles, italian dressing, jalepenos, sweet and green onion, garlic, fresh squeezed lime juice, 1c. store bought salsa) 2 sm. cans red enchilada sauce, 1sm. can green chiles, 1/3 c. water, 1/2 t. cumin, 1/2 t. curry powder, 1/2 t. salt, and 1/2 t. black pepper. I used a plethora of shredded mild cheddar and swiss (not so healthy ;)) and layered according to the directions (meat/sauce mix, tortilla, cheese...as much as u can fit in the casserole. I wish i could make this stuff in a well.). I covered the masterpiece with foil and baked for 30-45 min. @ 375, then uncovered and baked another 5-8 min. To finish, I broiled until the top tortilla and cheese layer were crisped to perfection. Viola! My "selective" husband loved it...even with all those veggies;)

Reviewed on Dec. 03, 2009 by shielaclements

very good

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

Reviewed on May. 02, 2009 by judidrum

Did this recipe appear in one of the Taste of Home issues BUT BAKED in the oven? I made this in a spring-form pan. (I remember because I had to borrow one!) It was delicious. I can't imagine the tortillas being the right consistency being cooked in the crock pot. I only read one negative comment on the tortillas so I guess I'll give it a go!

Reviewed on May. 01, 2009 by mimerst

I have a recipe that sounds similar called, "Enchilada Pie" and is made in the crock pot.

It is also layered & I love that I can assemble it late morning & walk away til dinner time.

The wonderful smell while cooking is heaven...

mimerst

Reviewed on May. 01, 2009 by paulmey

can you use the crock pot liners instead of foil?

Reviewed on May. 01, 2009 by kittytoes

sb-gal. Do you have a Rival crockpot? That would totally explain the 2 hour cooking time as they are well know for cooking too hot. They do not cook at most slow cooker temperatures which should be 200 degrees on LOW and 300 degrees on HIGH.

Reviewed on May. 01, 2009 by herkey

Re Slow Cooker Enchilads

To remove stack of tortillas out of the crock pot. First put a strip of foil 3-4" wide; long enough to reach above the top of pot a couple " on each side. Do the same on the other side, making a cross. then lift out with ends of foil.

Reviewed on Mar. 02, 2009 by sb-gal

I have been making this for years and I never leave it in the crockpot longer than 2 hours otherwise it is over done.

Reviewed on Jan. 12, 2009 by smfeldner

We made this recipe Sunday, and it turned out really well -- will make great lunches for the week!

For the ground beef, we substituted 3/4 lb. ground turkey and 1/4 lb. ground chorizo. yum!

Were a bit confused on how to remove the stack of tortillas from the slow cooker, and still come away with the awesome presentation. Ended up placing a plate of top of the slow cooker and flipping. Worked perfectly!

Reviewed on Jan. 03, 2009 by dbbeachbaby

I was really disappointed with this recipe. I followed the directions exactly and 1. The dish was overdone (I cooked it on low for 4 hours) 2. The tortillas were the consistency of glue. The flavor was there, but maybe corn tortillas would work better? I'm also hoping that maybe my slow cooker (Rival Smart Crockpot) was to blame. Lastly, I used a 14. 5 oz. can of diced tomatoes instead of the 10 oz. w/ chilis.

Reviewed on Jul. 16, 2008 by jschaab

This was very flavorful, but a bit dry. The next time I make this, I think I will not drain the kidney beans and add a bit more water. I used a cup of salsa instead of the can of tomatoes and chilies, since that is what I had available.

Reviewed on Apr. 23, 2008 by andreavyse

I tried this last night and used ground turkey rather than hamburger to try and lower the fat content a bit. Husband loved it! I did add a few extra shakes to the chili pepper.... also topped it with fat free sour cream and salsa. Wonderful and easy!

Andrea

Reviewed on Apr. 21, 2008 by 24jesus

I thought the hamburger mixture tasted a bit bland when I had added a can of diced tomatoes and a small can of green chilies instead of one can like the recipe calls for. So, I added some snipped fresh cilantro and half of a fresh lime squeezed and half of a fresh jalapeno pepper chopped. Next time I would use sausage and more jalapeno pepper and I think I would even substitue salsa for the diced tomatoes/green chilies.

I did use corn tortillas instead of flour tortillas.

It turned out fantastic. My husband loved it!

Reviewed on Mar. 30, 2008 by angbob1

I have been enjoying this recipe for years! I love to use my homemade canned tomatoes w/ added store bought green chiles....yum!