Slow-Cooked Enchilada Dinner Recipe
Slow-Cooked Enchilada Dinner Recipe photo by Taste of Home
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Slow-Cooked Enchilada Dinner Recipe

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This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges. —Judy Ragsdale, Queen City, Texas
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES: 6 servings


  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 can (10 ounces) diced tomatoes with mild green chilies, undrained
  • 1/4 cup chopped green pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 6 flour tortillas (6 inches)


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
  2. Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
  3. Cover and cook on low for 2 to 2-1/2 hours or until heated through. Using foil strips as handles, remove enchilada dinner to a platter. Yield: 6 servings.
Originally published as Slow-Cooked Enchilada Dinner in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008

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tinaat1013 User ID: 5216444 261191
Reviewed Feb. 12, 2017

"Tortillas were soggy which made the entire dish a flop. And had no flavor. I make a similar dish but bake in a conventional oven and the tortillas remain firm.

The difference in mine is I use Black Beans, Large 8" tortillas, 8oz Mexican Cheese, 4oz Cheddar, used Taco seasoning for more flavor, and added a can of Corn. No foil needed as I use a 9x13 baking dish sprayed with Pam. bake at 350 for an hour. Dollop with Sour Cream when served and it's super yummy!"

dancingfool User ID: 7427237 160727
Reviewed Aug. 22, 2014

"Love this recipe, delicious and so easy make! Foil made it so easy to get out of slow cooker! I looked just like the picture."

NH-rescue User ID: 4255840 163645
Reviewed Aug. 31, 2013

"Tasty recipe that's not overly spicy. The hint about the foil strips made it easy to remove from the slow cooker. This tastes good cold as leftovers the next day, too.

Feel free to add salsa to the mix to spice it up."

tearbear1969 User ID: 6111316 94324
Reviewed Feb. 5, 2013

"Excellent re old...I added the Jack cheese in the meat mixture and used the shredded cheese on top of each layer. easier to bake in oven. but not for two hours"

as2162 User ID: 3203906 106028
Reviewed Jan. 8, 2012

"My family loved this recipe. Instead of the foil strips I used a crock pot liner. It made removal from the slow cooker very easy. I did not use the cumin-mainly because I did not have any. But I do like the taco seasoning packet suggestion. I'll try that next time."

Zsa Zsa Kay User ID: 5780180 176853
Reviewed Nov. 4, 2011

"My family is gluten and dairy intolerant so we eat it out of bowl. They love it! We make it at least twice a month..."

melmatula User ID: 6206076 158437
Reviewed Sep. 20, 2011

"I love, love, love this recipe!!! I could not stop eating it!"

cdunks User ID: 5988682 94323
Reviewed May. 20, 2011

"This was a good recipe, but not fantastic. I added a layer of Spanish rice and then topped it with some Johnny's Jamaican Me Crazy sauce, a sweet and spicy hot sauce. With those additions it was great."

cdunks User ID: 5988682 175137
Reviewed May. 20, 2011

"This was a good recipe, but not fantastic. I added a layer of Spanish rice and then topped it with some Johnny's Jamaican Me Crazy sauce, a sweet and spicy hot sauce. With those additions it was great."

Guin User ID: 5795507 106005
Reviewed Feb. 6, 2011

"I put a bit of my own spin on this recipe by adding a bit of chipotle tabasco and Mrs. Dash southwest chipotle seasoning to heat it up a little and I used 50/50 hot and mild chili powder. I used part seasoned pinquito beans and part pinto beans and added about 1/2 cup tomato sauce. I increased ingredients by 1 and 1/2 times to increase servings and used six 8 inch soft taco flour tortillas layered on top of one another with the other ingredients per the recipe. Since I have a round 5 quart slow cooker, it worked wonderfully. I increased the cooking time to 3 and 1/4 hours to make up for the thickness of the 6 tortillas. It was a hit at a Super Bowl party and served 9-10 people. Excellent recipe!!!"

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