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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 turkey or beef
    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.


  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 Aug. 19, 2014

Was good. Not what I thought it would be, but definitely good.

Reviewed Aug. 19, 2014

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....

Reviewed Aug. 18, 2014

How do you get this yummy looking dinner OUT of the slow-cooker?

Reviewed Aug. 17, 2014

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.

Reviewed Jul. 28, 2014

We love this recipe. It is something different to make in the crockpot.

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