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
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
Reviews
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.
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.
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.
Looks very good, but sorry, these are not enchiladas.......more like Mexican lasagna.
I added spinach between layers and cream cheese to the meat mixture for some added decadence. It was incredible!
Great basis for this recipe idea. I use corn tortillas that have been lightly fried in canola and drained, then dipped in enchilada sauce . I start the stack with a bit of enchilada sauce then add the tortilla, meat then cheese. Sometimes this beats rolling up the tortilla with ingredients.
One of the favorites in my house! Served with some sour cream and fresh guacamole on top! Love it!
I added a can of enchilada sauce to the diced tomatoes and green chilies. I think it would have been too dry otherwise. I also added cilantro. Since I added more sauce, I also added more corn tortillas. Didn't use kidney beans but Ranch beans instead, along with the black beans. A can of Mexi-corn is also good in this.
This ended up being just one big hot mess.
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.