Crockpot Enchiladas is a meal full of delicious layers of ground beef or turkey, vegetables, beans, and gooey cheese slow-cooked to perfection. Your family will really enjoy this recipe with a salad and topping of sour cream or guacamole.
I really like it when this set-and-forget kitchen appliance creates a comfort dish layered with flavors like this crockpot enchiladas casserole.
I have long been a believer in crock-pot cooking, especially around the kid's busy sports seasons. There is not enough time to come home and prepare, eat, and enjoy a meal in all of 20 minutes before racing off to the field.
So, I rely on my slow cooker to help me through the busy weeknights. I really like that I can start a meal in the morning and by the time we walk in the door, it is ready.
This recipe actually originated on a snow day. The kids were outside playing and I wanted something that could be put together quickly so I could join them in the fun making a snowman!
I had all the ingredients needed to make slow cooker enchiladas, so that's what I went with and it came out so good!
Tools to make crockpot enchiladas recipe
Having the right tools helps to make this enchilada recipe a snap to put together, leaving your favorite slow-cooker to do the hard work!
- CrockPot– if you do not have a Crockpot or slow-cooker yet, then be sure to put this on your wish list! You can make so many things and with a push of a few buttons, you will have a meal ready in 6-8 hours.
- Non-stick frying pan– sometimes you have to sautee vegetables or brown meats for some recipes that you cook in the crockpot and a non-stick frying pan helps to cut down on some of the cooking time.
- Large serving spoon– is the perfect utensil to use for this stacked enchilada dish. The long handle will ensure you are able to get to the bottom to scoop up all the delicious layers!
Ingredients for slow cooker enchiladas
I like to add extra vegetables to recipes like this whenever I am able. This recipe didn't call for yellow squash or zucchini, but I snuck them in and no one complained! 😉
- Ground meat: ground beef or ground turkey work well in this recipe. I used ground turkey because that's what I had in the fridge.
- Onions: chopped into bite-sized pieces.
- Chopped peppers: I used red peppers, but if you have frozen chopped peppers and onions, this could save you a step!
- Kidney beans: rinsed and drained beans can be dark red, light red, or any bean you like such as cannellini beans!
- Black beans: rinsed and drained. If you wanted to omit the meat altogether, just double the black beans to make this vegetarian!
- Diced tomatoes: undrained with chilies. (I did not have this, so I used 1 can diced tomatoes and 1 can of chopped green chilies)
- Chili powder & Cumin: perfect spices to have in an enchilada casserole!
- Salt & Pepper
- Sharp cheddar cheese (I used Mexican Mix)
- Monterey Jack shredded cheese or pepper Monterey Jack cheese (I used Mexican Mix)
- Flour tortillas (6-7 inches in diameter)
- Yellow squash, diced
- Garlic: minced
How to make crockpot enchiladas
Cook ground meat, onions and peppers, garlic, and squash in a non-stick frying pan until meat is browned and vegetables are tender. Drain off the excess fat and liquid.
Add the beans, chilies, and spices to your skillet and bring to a boil.
Reduce the heat to low and cover with a lid and simmer for 10 minutes.
As the meat mixture simmers, combine both kinds of cheese in a bowl.
To assemble the enchilada layers:
- In the bottom of crockpot, start with about 3/4 cup of meat/veggie mixture.
- Next, place one tortilla and 1/3 cup of cheese, repeat layers until meat and vegetable mixture is on top.
- Cover and set the crockpot to low for 5-7 hours or until heated through.
- To serve, make sure serving spoon reaches the bottom of crockpot so each spoonful has all the layers.
- Serve with a topping of sour cream and/or our homemade guacamole.
Either recipe is great to have on a busy day and so very delicious!
- 1 lb. ground beef or ground turkey
- 1 c. chopped onions
- ½ c. chopped green peppers, I used red
- 16 oz. can red kidney beans; rinsed and drained, I used cannellini beans
- 15 oz. can black beans, rinsed and drained
- 10 oz. can diced tomatoes with green chilies, undrained (I did not have this, so I used 1 can diced tomatoes and 1 can chopped green chilies)
- 1/3 c. water
- 1 ½ tsp. chili powder
- ½ tsp. cumin
- ½ tsp. salt
- ¼ tsp. pepper
- 1 c. shredded sharp cheddar cheese, I used Mexican Mix
- 1 c. Monterey Jack shredded cheese or pepper Monterey Jack cheese, I used Mexican Mix
- 6 flour tortillas, 6-7 inches in diameter
- 1 sliced yellow squash
- 1 clove garlic, minced
- Cook beef (turkey), onions and pepper, garlic, and squash in a skillet until meat is browned and vegetables are tender.
- Add beans, chilies, and spices and bring to a boil.
- Reduce heat.
- Cover and simmer 10 minutes.
- Combine cheeses.
- In the slow cooker, layer about ¾ cup beef (turkey) mixture, one tortilla, and bout 1/3 c. cheese.
- Next, layer tortilla and cheese, alternating each layer.
- Repeat layers until the meat mixture is on top.
- Cover. Cook on low 5-7 hours or until heated through.
- To serve, reach to bottom with each spoonful to get all the layers.
- Serve with sour cream and/or guacamole.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
LIFVER Serving Bowls, 36 Ounces Porcelain Large Bowls Set, White Bowl Set for Salad, Soup, Dessert, Set of 4
AerWo Mexican Table Runner Upgraded Serape Table Runner, Handwoven Fringe Cotton Serape Blanket Table Runner for Cinco De Mayo Fiesta Party Supplies, 14in x 84in
La Preferida Mexican Foods Red Chile Enchilada Sauce, Mild | Salsa de Chile Rojo para Enchiladas | 10 OZ (Pack of 3)
Norpro 1065 Tortilla Keeper, One Size, As Shown
Crock-pot Oval Manual Slow Cooker, 8 quart, Stainless Steel (SCV800-S)
Mission Flour Tortilla Soft Taco 10ct, 17.5oz (2 packages)
Serving Size:1 Servings
Amount Per Serving: Calories: 454Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 73mgSodium: 705mgCarbohydrates: 37gFiber: 8gSugar: 2gProtein: 30g
Updated post 6/16/20