Slow-Cooker Enchiladas

Enchiladas are a Mexican-inspired saucy, cheesy meal everyone loves. Without a lengthy assembly process and no hot oven to watch over, these slow-cooker enchiladas are easy for a weeknight meal. Cook the savory beef, bean and tomato filling on the stovetop, then layer it in the Crockpot between tortillas with cheese. Cumin and chili powder add spice and flavor, but you can customize the filling to make it spicy or mild.

These Crockpot enchiladas are stacked, not rolled or baked like traditional enchiladas. What I love about this change-up is that it has the traditional flavors and hearty filling but with a more straightforward, slow-cooked method that makes it possible to enjoy them even on busy nights. It’s a great addition to your stash of go-to savory Tex-Mex recipes.

Ingredients for Slow-Cooker Enchiladas

• Tortillas: This dish has store-bought or homemade flour tortillas layered with fillings in the slow cooker. Flour tortillas are more common in Tex-Mex enchiladas, while Mexican recipes use corn tortillas. The choice is yours! Corn tortillas will taste great in this recipe and have more texture than flour tortillas after slow-cooking.
• Ground beef: A good 80/20 blend of ground beef works here. It has some fat (which equals flavor), but it’s still pretty lean. The secret to browning ground beef is to cook it undisturbed for the first five minutes so it sears to a deep brown.
• Chopped onion: Cook the meat with chopped onion to create a flavorful meat base for the enchiladas. PS: Here are ways to chop onions with the least tears!
• Green pepper: A little diced green bell pepper in the filling adds color and is so delicious with the beef and onion.
• Beans: The enchilada filling contains two kinds of canned beans: black beans and pinto beans. If pintos aren’t available, you could use red kidney beans instead.
• Tomatoes with chiles: Look for canned tomatoes with chiles from a brand like Rotel, which are available in spicy and mild versions.
• Spices: To give the dish its southwest flavor, use chili powder, cumin, salt and pepper. You can try different chili powders, including spicy, earthy ancho pepper and smoky chipotle.
• Cheeses: One of the best parts of this recipe is how cheesy it is! Use shredded cheddar for lots of flavor and Monterey Jack for its smooth texture when melted.
• Toppings: Optional toppings for slow-cooker enchiladas include chopped tomatoes, minced cilantro or slices of fresh avocado. Sour cream is good too!

Directions

Step 1: Prepare the filling

Crumble the ground beef into a large skillet with the chopped onion and green pepper. Cook until the meat is no longer pink, stirring occasionally, then drain off the excess grease.

Return the pan to the burner and add the pinto beans, black beans, diced tomatoes with chiles, chili powder, cumin, salt, pepper and 1/3 cup water. Stir everything together and bring to a boil. Reduce the heat, cover the pan and simmer the mixture for 10 minutes. In a small bowl, combine the cheddar and Jack cheeses.

Editor’s Tip: Make the filling with fewer ingredients by opting for jarred enchilada sauce. See the Variations section below for directions on how to do this.

Step 2: Assemble and cook

Spread 3/4 cup beef mixture over the bottom of a 5-quart slow cooker. Top it with one tortilla and about 1/3 cup cheese.

Repeat these layers five more times.

Cover the slow cooker and cook the enchiladas on low for five to seven hours, until everything is heated through.

Step 3: Serve

Use a large spoon or spatula to scoop out servings of the slow-cooker enchiladas onto plates. Top servings with optional toppings like minced cilantro, chopped tomatoes or sliced avocado.

Slow-Cooker Enchilada Variations

• Use enchilada sauce: Omit the diced tomatoes with chiles, water, cumin, chili powder, salt and pepper. Use a 15-ounce can of red enchilada sauce or 1-3/4 cups homemade enchilada sauce instead.
• Tear up the tortillas: To give the dish a more hot dish-like texture, cut or tear the tortillas into small pieces and layer them as directed. This is the same method used in our recipe for slow-cooker enchilada casserole.
• Toast the tortillas: To bring out more flavor, toast the flour or corn tortillas for 30 to 60 seconds per side in a dry, hot skillet or directly on a stovetop burner.
• Roll up the enchiladas: If you have time for an oven-cooked version, spoon the filling down the centers of the tortillas, then roll them up. Arrange them in a greased baking dish and sprinkle cheese (and enchilada sauce if you like) over the tops. Bake the enchiladas in a 350°F oven until warm and the cheese is melted.

How to Store Slow-Cooker Enchiladas

Allow the slow-cooker enchiladas to cool completely, then transfer them to a large food storage container. You can also divide them between individual containers for easy single-serve portions. Cover the dishes tightly and store them in the fridge for up to three days.

How should you reheat slow-cooker enchiladas?

To reheat the slow-cooked enchiladas, spoon them into a greased baking dish and cover them with foil. Bake in a 350° oven until the enchiladas are warmed through. Or, transfer the enchiladas to a microwave-safe dish and cover with a damp paper towel. Microwave the portions in short bursts until hot.

Slow-Cooker Enchilada Tips

How can you make slow-cooker enchiladas spicier?

There are many ways to make Crockpot enchiladas spicier. Diced tomatoes with green chiles and chili powder are available in hot and mild versions; choose the hot versions for a fiery kick. You can also fold sliced jalapenos or arbol chiles into the filling. Instead of Monterey Jack, use shredded pepper Jack cheese or a specialty cheddar made with diced habanero or Scotch bonnet peppers.

What can you serve with slow-cooker enchiladas?

One of the best things about our slow-cooker enchiladas recipe is that with meat, beans, vegetables and tortillas, it’s a very complete meal. Serve the enchiladas with the optional toppings above, or add other toppings like sour cream, sliced black olives, your favorite hot sauce brand or crushed tortilla chips. If you want to add a side dish, try a green salad, chips and homemade salsa, or jalapeno cornbread muffins.