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Slow Cooker Enchiladas Recipe
Slow Cooker Enchiladas Recipe photo by Taste of Home

Slow Cooker Enchiladas Recipe

Read Reviews (65)
4.31 65
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 5 hours
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 5 hours
MAKES: 4 servings

Ingredients

  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 can (16 ounces) pinto or kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1/3 cup water
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 6 flour tortillas (6 inches)

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.

Directions

  1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
  2. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.
Originally published as Slow-Cooker Enchiladas in Taste of Home February/March 1998, p29

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.

Reviews for Slow Cooker Enchiladas(65)

AVERAGE RATING
   (74)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (19)
3 Star
 (8)
2 Star
 (4)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 29, 2014

I would like more easy slow cooker recipes like this one.

MY REVIEW
Reviewed Jun. 6, 2014

I love this, I use foil to lift it out and use corn tortillas I sauté the corn tortillas in hot olive oil for a minute just until they are flexible this also cuts down in the sauce penetrating the tortilla and it is not slimy and holds together better

MY REVIEW
Reviewed May. 19, 2014

This was very good. I did used corn tortillas and I used 1 Tablespoon of chili powder and 1 tsp of cumin. I used fresh beans and added some garlic to the meat. I only used 1/2 can of tomatoes with chiles because I was afraid the kids would find it too spicy, I used broth instead of water and increased it until it seemed of good consistency. I realize I changed it but the recipe did inspire me to make it so I gave it 3 stars. I only cooked for 4 hours.

MY REVIEW
Reviewed Mar. 2, 2014

This is a yummy recipe, my family loved it! I saw where the tortillas came out slimy for someone, so I warmed up all the tortillas in my cast iron skillet.just so they were warm. We put enchilada sauce and sour cream to finish and more cheese. Thank you! I Wil definitely make this again.

MY REVIEW
Reviewed Feb. 26, 2014

Hated it. Couldn't get over the slimy tortillas. Threw most of it out. Maybe you could eat the meat/bean part with tortilla chips.

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