Read reviews (47)
Rate recipe
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
This recipe is:
Contest Winning
With Johnsonville Italian Sausage.
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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.
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.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013