Easy Slow Cooker Enchiladas Recipes

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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

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 4 servings.

Number Of Ingredients 15



Slow-Cooker Enchiladas image

Steps:

  • 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 : Calories 734 calories, Fat 32g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 1672mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 11g fiber), Protein 49g protein.

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

SLOW-COOKER ENCHILADAS TWO WAYS

This easy hack lets you make two dishes in your slow cooker at once. Why choose between green and red enchiladas when you can have both?

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 15



Slow-Cooker Enchiladas Two Ways image

Steps:

  • Fold a large piece of foil in half and slide it vertically down the center of a 6-quart slow cooker to create a wall that divides the cooker insert into two compartments; make sure it fits snugly.
  • Mix the cream cheese and cumin in a medium bowl until smooth and combined.
  • For the green enchiladas: Place 2 tortillas slightly overlapping on the bottom of one compartment of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the green enchilada sauce. Sprinkle with a third of the black beans, a third of the corn and 1/4 cup of the pepper jack cheese. Repeat 2 more times and top with 2 tortillas. Pour over the remaining green enchilada sauce and sprinkle with the remaining pepper jack cheese.
  • For the red enchiladas: Place 2 tortillas slightly overlapping on the bottom of the empty side of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the red enchilada sauce. Sprinkle with a third of the chicken and 1/4 cup of the Cheddar. Repeat 2 more times and top with the last 2 tortillas. Pour over the remaining red enchilada sauce and sprinkle with the remaining Cheddar.
  • Cover the slow cooker and cook on low until the cheese is melted and bubbling, the filling is heated through and the sides of the tortillas are crisp, 4 to 6 hours.
  • Garnish individual servings of green enchiladas with more salsa verde, cilantro and avocado, if desired. Garnish individual servings of red enchiladas with more red salsa and hot sauce, if desired.

One 8-ounce package cream cheese, at room temperature
2 teaspoons ground cumin
16 corn tortillas
One 10-ounce can green enchilada sauce
One 15-ounce can black beans, drained and rinsed
One 15-ounce can whole corn kernels, drained
8 ounces pepper jack cheese, grated
1 cup salsa verde, plus more for serving
Chopped fresh cilantro, for serving
Sliced avocado, for serving
One 10-ounce can red enchilada sauce
2 cups cooked chicken breast, cut into 1-inch cubes
1 cup red salsa, plus more for serving
8 ounces sharp Cheddar, grated
Hot sauce, for serving

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

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 12



Slow-Cooked Enchilada Dinner image

Steps:

  • 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 : Calories 468 calories, Fat 23g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.

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)

SLOW COOKER ENCHILADAS

An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.

Provided by AIMS312

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 6

Number Of Ingredients 8



Slow Cooker Enchiladas image

Steps:

  • Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
  • In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
  • Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
  • Cover, and cook on High for 45 minutes to 1 hour.

Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g

1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 ¼ cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

SLOW-COOKER ENCHILADAS

This is perfect for a busy wife or husband on the go. Set up the cooker and forget about it. Great for cold nights.

Provided by southern chef in lo

Categories     Cheese

Time 7h10m

Yield 4 serving(s)

Number Of Ingredients 14



Slow-Cooker Enchiladas image

Steps:

  • In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.
  • Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • Combine the cheeses.
  • In a 5-quart slow cooker, layer about 3/4 cup of beef mixture, one tortilla and about 1/3 cup of cheese; repeat layers.
  • Cover and cook on low for 5 to 7 hours or until heated through.

Nutrition Facts : Calories 898.9, Fat 39.9, SaturatedFat 19.2, Cholesterol 131.9, Sodium 1279, Carbohydrate 79, Fiber 19.5, Sugar 3.7, Protein 56.9

1 lb ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 (16 ounce) can pinto beans or 1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chilies (I use Rotel)
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 (6to 7 inches)

EASY SLOW COOKER ENCHILADAS

An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn.

Provided by PIXIEBOOTS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h30m

Yield 6

Number Of Ingredients 15



Easy Slow Cooker Enchiladas image

Steps:

  • Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
  • Mix Cheddar cheese and Monterey jack cheese together in a bowl.
  • Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
  • Cook on Low until heated through, 5 to 7 hours.

Nutrition Facts : Calories 613.9 calories, Carbohydrate 41.5 g, Cholesterol 128.8 mg, Fat 31.1 g, Fiber 12.7 g, Protein 44.3 g, SaturatedFat 16.8 g, Sodium 1216.2 mg, Sugar 2.3 g

1 pound ground turkey
1 cup chopped onion
¾ cup chopped green bell pepper
2 cloves garlic, minced
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers
⅓ cup water
1 ½ teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
6 (6 inch) corn tortillas

SLOW COOKER ENCHILADAS

An extremly good recipe and what could be better than a crock-pot recipe on a busy day. My family loves this, it is quite warming in the winter months, and is still a good dish in the summer. I think this is different than anything else I've seen on zaar, it comes from Taste of Home.

Provided by Baby Chevelle

Categories     One Dish Meal

Time 6h25m

Yield 4 serving(s)

Number Of Ingredients 14



Slow Cooker Enchiladas image

Steps:

  • In skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender;drain.
  • Add the next eight ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 10 minutes.
  • Combine cheeses.
  • In a 5qt crock-pot 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 hrs or until heated through.

Nutrition Facts : Calories 833.6, Fat 39.8, SaturatedFat 19.2, Cholesterol 131.9, Sodium 1613.5, Carbohydrate 66, Fiber 15.4, Sugar 5.5, Protein 52.7

1 lb ground beef
1 cup onion, chopped
1/2 cup green pepper, chopped
1 (16 ounce) can kidney beans or 1 (16 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can 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 or 7 inches)

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