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

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 (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.


  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.

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Reviewed Feb. 3, 2015

"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:
I highly recommend this recipe as a volunteer field editor for Taste of Home."

Reviewed Sep. 29, 2014

"Worked out great for our family!"

Reviewed Aug. 29, 2014

"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."

Reviewed Aug. 26, 2014

"That did not come out of the crockpot!!! Thanks for the tips ladies, I will make this but bake in the oven for the normal enchilada time instead of the crockpot!"

Reviewed Aug. 23, 2014

"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!"

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