Slow Cooker Enchiladas Recipe

4 95 108
Slow Cooker Enchiladas Recipe
Slow Cooker Enchiladas Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Enchiladas Recipe

Read Reviews
4 95 108
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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 hours

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 shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 flour tortillas (6 inches)

Directions

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.
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 enchilada: 734 calories, 32g fat (16g saturated fat), 111mg cholesterol, 1672mg sodium, 62g carbohydrate (6g sugars, 11g fiber), 49g protein.

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  • 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 shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 flour tortillas (6 inches)
  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

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Reviews forSlow Cooker Enchiladas

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MY REVIEW
rebelwithoutaclue User ID: 4288906 286064
Reviewed Apr. 3, 2018

"This ended up being just one big hot mess."

MY REVIEW
Pacific User ID: 9431599 284519
Reviewed Mar. 2, 2018

"No.... This recipe is wrong on several levels. Kidney beans in enchiladas? No Enchilada sauce or Mexican Chile? Heat your ingredients in the pan, layer them with CORN tortillas and put them in a regular oven. It will be done in the oven in 20-30 minutes, not 5 hours and you won't have soggy gloppy flour tortilla soup."

MY REVIEW
Janice User ID: 9403997 282058
Reviewed Jan. 14, 2018

"This was disappointing. It needs more flavor. The pictured one was obviously NOT made in a slow cooker, for there is no way to get it out all neat and stacked up like that. The bottom burns, the top is nicely browned, and the tortillas in the middle are a soggy mess! I expect better from Taste of Home Recipes!!

Those who baked this, how long, what temp, and what did you bake it in?"

MY REVIEW
Gary User ID: 4596284 282053
Reviewed Jan. 14, 2018

"Using corm tortilla would be better and I used two cans of chili instead of the two cans of different beans and topped with taco sauce at the table. Next time will sub the water with enchillada sauce."

MY REVIEW
Debbie User ID: 9341896 278548
Reviewed Nov. 30, 2017

"My son loved this and always ask me to make it."

MY REVIEW
Brenda User ID: 9231123 270373
Reviewed Aug. 5, 2017

"The ingredients sounded wonderful until I got down to flour tortillas. Yuck. I would definitely use corn instead. The texture and taste would be much better."

MY REVIEW
Hazzel User ID: 6135255 263208
Reviewed Mar. 8, 2017

"bake in oven instead of slow cooker for best results"

MY REVIEW
afish2000 User ID: 6550558 260595
Reviewed Feb. 1, 2017

"This sounds so good but, I have a very severe gluten allergy so I'm wondering if substituting corn tortillas for the flour would be good. Has anyone tried this?"

MY REVIEW
Mary User ID: 8980801 260461
Reviewed Jan. 29, 2017

"This wasn't very good. Very little flavor and tortillas ended up soggy. Wouldn't make again or try to improve on it, because of the tortillas."

MY REVIEW
daleylb User ID: 9298443 258266
Reviewed Dec. 17, 2016

"the flavor was wonderful. i used enchilada sauce too, and a dolop of sour cream at the end. it did not, in any way, resemble the picture. the tortillas were complete mush (and i used corn tortillas as one commenter suggested.) they did not resemble enchiladas. i would call it an enchilada hot dish."

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