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Slow-Cooker Enchiladas

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

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)
  • Chopped tomatoes, minced fresh cilantro and sliced avocado, optional

Directions

  • In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 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, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
Nutrition 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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Reviews

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Average Rating:
  • paula
    Dec 6, 2020

    I cooked this and while the flavor was good the tortilla's were nasty soggy. Next time I would just make the filling and leave the cheese and tortilla's out!

  • Librartist
    Dec 3, 2020

    I see no reason to cook this in crock pot. I think it would be very hard to serve. I'll stick with my 9x13. I do love crock pot cooking but not for things like this & lasagna which you need to cut into squares to serve.

  • Shirley
    Aug 17, 2020

    I have a question. This sounds delicious... and the picture of the "stacked" finished dish looks amazing. BUT... how do you get it out of the slow cooker without it falling all to pieces????

  • P vinod
    Jul 15, 2020

    Though I have beef only at times will try this recipe maybe will get at good restaurant or big hotel or could make at home amid may make it

  • Katherine
    Jun 18, 2020

    No comment left

  • smighty
    Jun 6, 2020

    I have never cooked mine in a slow cooker. I love enchiladas but hate the prep so I decided to layer the ingredients in a pan and baked it. It came out pretty darn good. I named it Enchilada pie. I like using the corn and flour tortilla blend. That was about 20 or so years ago

  • tamusaf
    Apr 25, 2020

    Would respectfully disagree with soonrzfan. I'm from NM, and stacked enchiladas are very common there. I have been eating them for about 65 years and making them for over 50 years. They have different ingredients, but the process is pretty much the same. We use corn tortillas for the same reason as jacquiemb, and top it with a soft fried egg.

  • jacquiemb
    Jan 11, 2020

    I would use corn tortillas in place of the flour one. Flour tortilla do better in dry cooking, like bean burros, quesadillas etc. When cooked with liquid they have a tendency to get a bit doughy. I also like the flavor the corn tortillas add. Thanks for the recipe.

  • soonrzfan
    Dec 28, 2019

    Looks filling and delicious, but I'll just layer it in a 9 x 9 dish and call it Mexican Casserole because it's nothing close to an enchilada.

  • Linda
    Dec 20, 2019

    Looks very good, but sorry, these are not enchiladas.......more like Mexican lasagna.