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Slow-Cooked Enchilada Dinner Recipe

Slow-Cooked Enchilada Dinner Recipe

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 YIELD: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 5-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.

Nutritional Facts

1 piece equals 433 calories, 21 g fat (10 g saturated fat), 74 mg cholesterol, 1,189 mg sodium, 30 g carbohydrate, 5 g fiber, 30 g protein.

Reviews for Slow-Cooked Enchilada Dinner

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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."

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."

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"

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."

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..."

Reviewed Sep. 20, 2011

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

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."

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."

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!!!"

Reviewed Jan. 31, 2011

"I wasn't as pleased with this as other reviewers have been. My husband and I both thought that something was missing, and we tried to spice up the end result with sour cream, taco sauce and salsa, but nothing really helped it. If I made it again, I would use a taco seasoning packet instead of the cumin and chili powder."

Reviewed Sep. 3, 2010

"This was delicious, not to mention quick and easy. My family loved it. This recipe is going in my recipe box...I will be making this often!"

Reviewed Aug. 31, 2010

"I made this for dinner today and was very pleased with the results. I did however make a couple of changes. We don't like the diced tomatoes with green chilies so I substituted a can of diced tomatoes with green peppers and onions. Also, we are trying to add more whole grain to our diet so I used whole wheat tortillas rather than flour. Served it with chopped avocado, additional chopped fresh tomatoes and a small dollop of sour cream. Will definitely make again!"

Reviewed Aug. 29, 2010

"serve with a dollup of sour cream on top for a nice addition"

Reviewed Aug. 27, 2010

"I layered it differently - a little of the meat mix on the bottom, a tortilla, then cheeses, another tortilla, meat mix, cheese, repeat!!! I also added a small can of Mexicorn to the meat/beans and some fresh cilantro(which I loooove!) This is definitely a keeper - my 8-yr old HATES enchiladas, but he DEVOURED this!! Husban said make it the same way next week!! Thank you soooooooo much!!"

Reviewed Aug. 26, 2010

"Excellent!! I added just a little more cheese. My family loved it."

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