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Enchiladas in a Slow Cooker


A Taste of Home recipe. Particularly good for busy moms. Or those of us who like meals ready when we get home. I actually reduce the salt and add more pepper and cumin for a stronger flavor.

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Enchiladas in a Slow Cooker 1 Picture


  • 1 pound ground turkey or beef
  • 1 cup chopped onion
  • 1/2 cup/can chopped green chilies (I use Hatch green chilies)1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon 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 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 6 flour Or Corn tortillas (6 inches)


Preparation time 30mins
Cooking time 300mins
Adapted from


Step 1

In a large skillet, cook the beef, onion and green pepper and seasonings until meat is no longer pink; drain. Add the next 4 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.

Crisp up the tortilla in in skillet just till they hold their shape.

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.

You can line your crockpot with tin foil so you can lift out the whole thing.

Nutritional Facts

1 serving (1 each) equals 734 calories, 32 g fat (16 g saturated fat), 111 mg cholesterol, 1,672 mg sodium, 62 g carbohydrate, 11 g fiber, 49 g protein

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