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Slow-Cooked Enchilada Dinner

This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges. —Judy Ragsdale, Queen City, Texas
  • Total Time
    Prep: 25 min. Cook: 2 hours
  • Makes
    6 servings


  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 can (10 ounces) diced tomatoes with mild green chiles, undrained
  • 1/4 cup chopped green pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 6 flour tortillas (6 inches)


  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
  • Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
  • Cover and cook on low until heated through, 2 to 2-1/2 hours. Using foil strips as handles, remove enchilada dinner to a platter.
Nutrition Facts
1 piece: 468 calories, 23g fat (11g saturated fat), 82mg cholesterol, 1118mg sodium, 33g carbohydrate (4g sugars, 6g fiber), 30g protein.

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  • tinaat1013
    Feb 12, 2017

    Tortillas were soggy which made the entire dish a flop. And had no flavor. I make a similar dish but bake in a conventional oven and the tortillas remain firm.The difference in mine is I use Black Beans, Large 8" tortillas, 8oz Mexican Cheese, 4oz Cheddar, used Taco seasoning for more flavor, and added a can of Corn. No foil needed as I use a 9x13 baking dish sprayed with Pam. Bake at 350 for an hour. Dollop with Sour Cream when served and it's super yummy!

  • dancingfool
    Aug 22, 2014

    Love this recipe, delicious and so easy make! Foil made it so easy to get out of slow cooker! I looked just like the picture.

  • NH-rescue
    Aug 31, 2013

    Tasty recipe that's not overly spicy. The hint about the foil strips made it easy to remove from the slow cooker. This tastes good cold as leftovers the next day, too.Feel free to add salsa to the mix to spice it up.

  • tearbear1969
    Feb 5, 2013

    Excellent re old...I added the Jack cheese in the meat mixture and used the shredded cheese on top of each layer. easier to bake in oven. but not for two hours

  • as2162
    Jan 8, 2012

    My family loved this recipe. Instead of the foil strips I used a crock pot liner. It made removal from the slow cooker very easy. I did not use the cumin-mainly because I did not have any. But I do like the taco seasoning packet suggestion. I'll try that next time.

  • Zsa Zsa Kay
    Nov 4, 2011

    My family is gluten and dairy intolerant so we eat it out of bowl. They love it! We make it at least twice a month...

  • melmatula
    Sep 20, 2011

    I love, love, love this recipe!!! I could not stop eating it!

  • cdunks
    May 20, 2011

    This was a good recipe, but not fantastic. I added a layer of Spanish rice and then topped it with some Johnny's Jamaican Me Crazy sauce, a sweet and spicy hot sauce. With those additions it was great.

  • cdunks
    May 20, 2011

    This was a good recipe, but not fantastic. I added a layer of Spanish rice and then topped it with some Johnny's Jamaican Me Crazy sauce, a sweet and spicy hot sauce. With those additions it was great.

  • Guin
    Feb 6, 2011

    I put a bit of my own spin on this recipe by adding a bit of chipotle tabasco and Mrs. Dash southwest chipotle seasoning to heat it up a little and I used 50/50 hot and mild chili powder. I used part seasoned pinquito beans and part pinto beans and added about 1/2 cup tomato sauce. I increased ingredients by 1 and 1/2 times to increase servings and used six 8 inch soft taco flour tortillas layered on top of one another with the other ingredients per the recipe. Since I have a round 5 quart slow cooker, it worked wonderfully. I increased the cooking time to 3 and 1/4 hours to make up for the thickness of the 6 tortillas. It was a hit at a Super Bowl party and served 9-10 people. Excellent recipe!!!