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

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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


  • 1 pound ground beef
  • 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 shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 flour tortillas (6 inches)

Nutritional Facts

1 enchilada: 734 calories, 32g fat (16g saturated fat), 111mg cholesterol, 1672mg sodium, 62g carbohydrate (6g sugars, 11g fiber), 49g protein.


  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

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Hazzel User ID: 6135255 263208
Reviewed Mar. 8, 2017

"bake in oven instead of slow cooker for best results"

afish2000 User ID: 6550558 260595
Reviewed Feb. 1, 2017

"This sounds so good but, I have a very severe gluten allergy so I'm wondering if substituting corn tortillas for the flour would be good. Has anyone tried this?"

Mary User ID: 8980801 260461
Reviewed Jan. 29, 2017

"This wasn't very good. Very little flavor and tortillas ended up soggy. Wouldn't make again or try to improve on it, because of the tortillas."

daleylb User ID: 8555411 258266
Reviewed Dec. 17, 2016

"the flavor was wonderful. i used enchilada sauce too, and a dolop of sour cream at the end. it did not, in any way, resemble the picture. the tortillas were complete mush (and i used corn tortillas as one commenter suggested.) they did not resemble enchiladas. i would call it an enchilada hot dish."

amehart User ID: 1464390 252807
Reviewed Aug. 17, 2016

"Made this, but had to use the oven as my slow cooker died. I did add a can of enchilada sauce as one review mentioned and it was perfect! Everyone loved it and fought for the leftovers. Will be added to our rotation."

Dibilaweed User ID: 1491842 243296
Reviewed Feb. 5, 2016

"This was so bland. I made exactly as recipe specified. Needs enchilada sauce. The flour tortillas get kind of pasty sitting in the slow cooker that long. I would try corn tortillas if I made slow cooker enchiladas again."

Guttermandj User ID: 8705984 242681
Reviewed Jan. 27, 2016

"Great recipe. Whole family loved it. I cooked mine in the oven instead of the crockpot. Made it crispy and delicious!"

xlsalbums User ID: 5254917 237743
Reviewed Nov. 20, 2015

"Will make this again!"

CaliforniaFoodie User ID: 1333455 232657
Reviewed Sep. 11, 2015

"Love enchiladas! So can't wait to try this. Has anyone cooked up peruano beans? Very good, small beans and can freeze them with broth, like small pintos. I too will put corn tortillas on the griddle first to get little brown spots on them, more toasted flavor Thanks for sharing... going to try it tonight! just need to thaw out the enchilada sauce and the beans..."

katecrid47 User ID: 7098019 231812
Reviewed Aug. 26, 2015

"Made this last night. It was delicious. We all loved it! Thanks for sharing. I am definitely making again! I did use a crockpot bag to keep it cleaner and just pulled it out bag and all. Made it easier."

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