Slow-Cooker Enchilada Casserole

Few meals are as easy or flavorful as our slow-cooker enchilada casserole. This one-pot dinner comes together with just a few simple ingredients—namely, beef, tortillas and cheese—and is simmered for six to eight hours until everything is as well-seasoned as possible and your home smells amazing. You’ll open the crock to find a memorable meal that’ll leave everyone sated.  

Slow-Cooker Enchilada Casserole Ingredients

• Ground beef: Use lean ground beef for a healthier source of protein.
• Enchilada sauce: You can learn how to make your own enchilada sauce, though store-bought is fine, of course.
• Condensed cream of onion soup: Condensed cream of onion soup adds an essential richness and creaminess to enchilada casserole.
• Flour tortillas: Flour tortillas have a soft, pliable texture that works well for this dish.
• Shredded cheddar cheese: You can use a Mexican cheese blend (or whatever you have on hand) in place of shredded cheddar if you’d like.

Directions

Step 1: Cook the meat

In a skillet, cook the beef over medium heat until it’s no longer pink. Crumble the meat and drain it.

Step 2: Stir in the seasonings

Stir in the enchilada sauce, condensed cream of onion soup and salt.

Step 3: Layer the enchiladas and cook

In a 3-quart slow cooker, layer a third of the beef mixture, tortillas and cheese. Repeat the layers twice.

Cover and cook the enchilada casserole on low for six to eight hours or until it’s heated through. If desired, serve it with sour cream, sliced jalapenos and chopped tomato.

Slow-Cooker Enchilada Casserole Recipe Variations

• Use a different meat or meat alternative: You can use chicken or a plant-based meat alternative like seitan or tempeh instead of beef.
• Add veggies: Feel free to add bell pepper, onion, corn, spinach or black olives to this casserole if desired.

How to Store Slow-Cooker Enchilada Casserole

Store any leftover casserole in tightly sealed containers in the refrigerator for up to four days.

Can I freeze an enchilada casserole made in a crockpot?

You definitely can freeze slow-cooker enchilada casserole. Prepare the dish, allow it to cool and then store it in an airtight container. It will stay good in the freezer for up to three months. Thaw the casserole in the refrigerator overnight, then reheat it in the oven or microwave.

Slow-Cooker Enchilada Casserole Recipe Tips

Can I use corn tortillas to make enchilada casserole in a crockpot?

Yes, you could use corn tortillas in place of flour ones. They hold their shape and texture better than flour tortillas, but aren’t as soft, so it’s really up to you which you prefer.

Can I make this casserole in the oven?

Yes, it’s easy to make enchilada casserole in the oven. Preheat the oven to 350°. Cook and season the beef as directed, then layer the tortillas, meat and cheese in a 9×13 pan and bake them for 30 minutes, or until the sauce is bubbling and the cheese has melted.

What should I serve with enchilada casserole?

We recommend serving your enchilada casserole with a side of black beans and rice and a fresh corn salad.