Show Subscription Form




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

Slow Cooker Enchiladas Recipe

Read Reviews (62)
4.32 62
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 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.

Directions

  1. In a large skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; 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(62)

AVERAGE RATING
   (71)
RATING DISTRIBUTION
5 Star
 (41)
4 Star
 (18)
3 Star
 (7)
2 Star
 (4)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

MY REVIEW
Reviewed Feb. 24, 2014

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.

MY REVIEW
Reviewed Feb. 23, 2014

I hate black beans. Can I substitute this?

MY REVIEW
Reviewed Feb. 23, 2014

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT