Slow Cooker Enchiladas Recipe

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