Slow Cooker Enchiladas Recipe
- 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)
- 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.
1 enchilada: 734 calories, 32g fat (16g saturated fat), 111mg cholesterol, 1672mg sodium, 62g carbohydrate (6g sugars, 11g fiber), 49g protein.
Reviews for Slow Cooker Enchiladas
"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?"
"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."
"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."
"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."
"Great recipe. Whole family loved it. I cooked mine in the oven instead of the crockpot. Made it crispy and delicious!"
"Will make this again!"
"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..."
"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."
"My family loved it! Definitely would make again."
"I'm wondering what type of slow cooker is best to use for this recipe, the oblong that looks like a roaster or the round and high type? Any suggestions? I have both styles. This sounds great!"
"I made this recipe tonight and declare it a winner. I used a slow cooker liner bag as I thought it might be hard to remove when done and the bag made it so easy. I followed the recipe exactly and we loved it. Very tasty and easy to prepare. Here is the link to my review on the Taste of Home Community Forum:http://community.tasteofhome.com/community_forums/f/30/p/906183/7885108.aspx#7885108I highly recommend this recipe as a volunteer field editor for Taste of Home."
"Worked out great for our family!"
"This turned out so much better than I thought it would. Had no issues getting it out of the crockpot. We just cut our portion sizes for each individual and dished it up. Did not try to take it out whole."
"This was EXCELLENT with a few adjustments :)I had to leave out the onion/garlic because my husband is sulfur intolerant but I'm sure it would have put this over the top. The only thing I did differently was double the cheese and double the tortillas.I started with the layer of meat/beans, *added the cheese*, put down two small tortillas side- by - side (they overlapped a little), and then the cheese again. I did this for the whole thing and it prevented the tortillas from getting slimy by putting cheese on both sides and my family LOVES cheese.Top with sour cream and it was delicious. Oh, I cut each circle like a pie for each serving and just used a fork to pull it out. Absolutely delicious!"
"Did not like it. Actually threw it in the trash. Gooey with no taste. Could not think how to make it better if I were to cook it again. Disgusting."
"I was 2 hours into cooking this when I decided to read the reviews. Glad I did..I turned it off and it is delicious. I used more cheese than it called for and wish I had added garlic. I was concerned about getting it out of the crockpot but had no problem with 2 spatulas. Next time I will use corn tortillas or bake in the oven."
"Was good. Not what I thought it would be, but definitely good."
"This sounds strange to me. I have definitely made layered enchiladas instead of rolled but why would you put it in a crock pot for 5 hours when you've already cooked the meat and beans? It sounds like you would have a soggy sloppy mess. Even layered in a casserole dish and tossed in the oven for 30 minutes would give you a hot bubbly dinner with nice crispy edges.... the only thing I would use a crock pot for would be to soak and cook the beans so I didn't have to use canned. Can anyone tell me how cooking this for 5 hours makes it delish? Very curious...."
"How do you get this yummy looking dinner OUT of the slow-cooker?"
"This looks good and although I have not made it yet, so I might not know what I'm talking about, I'm wondering about putting a large platter tightly over the top of the crock pot when it's serving time, and simply (quickly, as it will be hot, so do it over the sink too...) invert the whole thing onto the platter. You would need a platter with sides to incorporate all the juices.Also, they used to say not to cook acidic foods in aluminum foil, because of the toxins released. So I would favor using the crock pot liner instead of lining your pot with foil. Loved reading the other hints about using corn tortillas but toasting them a bit in a cast iron skillet to alleviate the slime factor.Also appreciate the cook who avoids canned goods and additives by making everything from scratch. However not everyone has the time, experience, or even kitchen/freezer space to prepare and store all those things. Now that I'm retired, I have time to prepare most things from scratch. But when I was working and my kids were involved in all sorts of things, I had to take shortcuts and appreciated the ready made ingredients.My 3 stars is because I've not made it yet, but it looks and sounds like a great combination of flavors and textures."
"We love this recipe. It is something different to make in the crockpot."
"Through the years this has become one of our "go to " crock pot recipes."
"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"
"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."
"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."
"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."
"Doxiesmom3, yes, you can substitute other beans or something else, if you like. Wildflowers121212, yes, you can use corn tortillas. I use whatever I have on hand."
"I hate black beans. Can I substitute this?"
"Looks great, but people who used canned goods are cheating themselves and their families, not to mention raising the cost of the meal significantly. Cook your own pinto/kidney beans and black beans. Make your own diced tomatoes by slashing an X on the bottom of your tomatoes, dropping into boiling water for one minute, then shredding the skin off and coring and dicing the tomato yourself. Save what you don't need by freezing - it lasts for months. Everything tastes better, too, without all of the chemicals that canned goods use."
"What is a crockpot liner and can you use corn tortillas instead?"
"This recipe looks delicious and I look forward to trying it soon. But I will be eliminating the salt, as it has a ton of sodium already in it (1,672 mg per serving!!), plus I might try lower sodium tomatoes. Someone suggested using a crockpot liner to aide in removal from the crockpot, but an easy & cheaper way is to use about 16" length of aluminum foil, folded over on both sides lengthwise to make a 6-8" wide long strip. Place it in the bottom & up the sides of the crockpot & use it to pull the food out when done. I do it this way also for a meatloaf recipe and it works great!"
"Different from the recipe I usually do but looks good"
"I thought this was a great dinner. For you that we're having problems getting it out of the crock pot just use one of the crock pot liners. It worked great I just lifted out and cut it away and it was perfect."
"I first tried this back in 1998 when it was orginally published in Taste of Home, however my issue got lost and I have been looking for this recipe ever since. I have tried other similar recipes but not found one that I like as well as this one. Can't wait to make this again."
"I made this today and we thoroughly enjoyed. As most of the ingredients are already cooked, I thought 5-7 hours in crockpot was excessive, therefore I only heated through for 3 hours and it was perfect. To make it easier to remove from crockpot, I dissected into quarters and slid a spatula down the side to loosen from pot. I then was able to remove as effectively as possible most of a serving of enchilada with a spatula. I topped with lettuce, tomato, and a sour cream Mexican dip. MMMMMMMM, good"
"We loved this recipe! The only down-fall was that the tortillas rather disintegrated when I made this. The second time I left out the tortillas and scooped up the "the goodies" onto warmed tortillas. easy to make, and oh such a comfort food."
"I liked the flavors of this recipe but I agree with one of the reviewers in that it is too difficult to remove from the crockpot. I think it would help to drain the tomatoes and the chiles first to reduce the moisture."
"Used canned chili flavored tomatoes and salsa montery jack turned out great"
"haven't made it yet, but sounds wonderful except for the flour tortillas - they are tooslimy. Has anyone out there ever used corn tortillas??"
"Sounds wonderful. However I am afraid to try it. How do you get it out of the crock pot?"
"I would definitely make this recipe. I have tried similar ones in the oven, and frankly I enjoyed them very much.I gave it such a high rating because it sounds DELICIOUS!! YUMMMMMY!!"
"It was an ok recipe with good taste, but the end result was more of a mushy casserole than enchiladas. I might try to cook it for the four hours on low and see how well that works. I might play with it some, but as is not one of our favorites."
"This is our absolute favorite slow cooker meal - and we do a lot of them! I am an Army wife, mother of 2, and work from home - so easy meals like this are a must in our family! This is by far the best. And the leftovers are still so delicious!!!For some who said it is "missing something", maybe try adding powdered ranch mix to the meat? But the bad reviews - those people must just suck at even boiling water, because this is SO easy and SO delicious! Even my 3 year old who hates meat loves it!"
"LOVE this recipe! The only thing I do different is double the cheeses and cook on high for 2 hours. Everyone loves it!"
"Been making this since 2000. We love it."
"edible, but not exciting... ended up throwing away leftovers after a few days of trying to eat it :-("
"I forgot to mention, I also used 1 4 oz can green chilis, pinto beans and less cumin as we do not like cumin that much. I also used Mexican Cheese blend and a bit more of Colby Jack when I ran out on the last 2 layers! Sliced cheese will work if that is what have! Just make sure you thinly slice it and don't layer it!"
"I made this recipe recently. We all loved it. My dad, who is my tester, thought my mom would not like it because she does not like spicy food, but this was not that spicy and she liked it. For me though, it was missing something! I love this type of food.My crockpot is an older 5 qt round that my mom and dad got when they got married. The tortillas we use, for just about everything, are from a local restaurant. They are fairly thin, BUT they work well for everything. I also used extra cheese and mine came out perfectly. I didn't bother with trying to get the whole thing out. Instead, I used a large cooking spoon and cut it out and placed on plates. We are thinking of using Churizo the next time I make this and possibly some extra spices.This is similar to Mexican Lasagna I have made in the past."
"easy AND VERY TASTY."
"I've made this a million times and I love it! So easy and delicious!"
"So easy and everyone just raved about this dish! What a crowd pleaser!"
"We love this and it is a regular meal at our house. I use a big nylon KitchenAid spoon and serve from the crockpot. This just makes it easier and keeps from scratching to dish."
"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."
"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."
"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."
"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."
"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."
"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;)"
"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!"
"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"
"Excellent recipe. I added large can of enchilada sauce and am glad I did or it would have been dry. I also added extra chili powder, cumin and threw in a few chopped jalepenos. To serve I topped w/ homemade guacamole, sour cream, shredded lettuce and salsa. Actually made 6+. Will make this often. Turned out just like the picture. I USED THE NEW CROCK POT LINERS FOR THE FIRST TIME AND THERE WAS NO MESS TO CLEAN UP."
"I made this last night. I cooked it on high for 2 hours and 15 minutes. Part of the tortilla on the bottom layer got a little scorched. I have a Rival crockpot so that is probably why it scorched it. Overall this is a good recipe. I tend to like a little more kick to my food so I will use a little more chili powder the next time I make this.
"Just take some aluminum foil and fold so you have three or four layers in a strip and make them probably two inches wide. Cut them so the go all the way across the bottom of the slow cooker and part way up the sides so you can reach them to lift out. You could run strips both ways and put your enchaladas on the strips. When done take all the ends of strips in both hands bring together over the enchiladas and lift carefully out. Be sure you have something next to the cooker to lay them on after removing. Good luck.mtnnomore girl"
"DOES ANYBODY OUT THERE HAVE A SOLUTION??????"
"I think I have seen a recipe like this and they put strips of aluminum foil crossed in the cooker so you could lift it out. Never have tried it so don't know if it works!"
"I'm wondering how to get it out of the slow cooker without it falling to pieces?"
"hi megsmom, i'm not sure this is even the same recipe but it looks like the same picture. unless i remember incorrectly i cooked it in a 350 oven for 30 + minutes. my friend also made it but using an 8x8 glass baking pan and it worked that way too. i will try to find the recipe in my towering stack of taste of home magazines and post it! have a great day, judi"
"how long and at what temp did you bake that sounds much better"
"Did this recipe appear in one of the Taste of Home issues BUT BAKED in the oven? I made this in a spring-form pan. (I remember because I had to borrow one!) It was delicious. I can't imagine the tortillas being the right consistency being cooked in the crock pot. I only read one negative comment on the tortillas so I guess I'll give it a go!"
"can you use the crock pot liners instead of foil?"
"Re slow cooker EnchiladsTo remove stack of tortillas out of the crock pot. First put a strip of foil 3-4" wide; long enough to reach above the top of pot a couple " on each side. Do the same on the other side, making a cross. then lift out with ends of foil."
"I have been making this for years and I never leave it in the crockpot longer than 2 hours otherwise it is over done."
"We made this recipe Sunday, and it turned out really well -- will make great lunches for the week!For the ground beef, we substituted 3/4 lb. ground turkey and 1/4 lb. ground chorizo. yum!Were a bit confused on how to remove the stack of tortillas from the slow cooker, and still come away with the awesome presentation. Ended up placing a plate of top of the slow cooker and flipping. Worked perfectly!"
"I was really disappointed with this recipe. I followed the directions exactly and 1. The dish was overdone (I cooked it on low for 4 hours) 2. The tortillas were the consistency of glue. The flavor was there, but maybe corn tortillas would work better? I'm also hoping that maybe my slow cooker (Rival Smart crockpot) was to blame. Lastly, I used a 14. 5 oz. can of diced tomatoes instead of the 10 oz. w/ chilis."
"This was very flavorful, but a bit dry. The next time I make this, I think I will not drain the kidney beans and add a bit more water. I used a cup of salsa instead of the can of tomatoes and chilies, since that is what I had available."
"I thought the hamburger mixture tasted a bit bland when I had added a can of diced tomatoes and a small can of green chilies instead of one can like the recipe calls for. So, I added some snipped fresh cilantro and half of a fresh lime squeezed and half of a fresh jalapeno pepper chopped. Next time I would use sausage and more jalapeno pepper and I think I would even substitue salsa for the diced tomatoes/green chilies.I did use corn tortillas instead of flour tortillas.It turned out fantastic. My husband loved it!"
"I have been enjoying this recipe for years! I love to use my homemade canned tomatoes w/ added store bought green chiles....yum!"