Crockpot Enchiladas Recipe

5 from 1 vote

Crock Pot Enchiladas are layers of deliciousness! A great meal to have in a slow cooker for parties, easy weeknight meal or snow day!

Course Slow Cooker

Cuisine Mexican

Keyword beans, beef, cooking, crock pot meal, crockpot enchiladas, dinner, easy recipe, enchiladas, ground beef, ground turkey, slow cooker, spices

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 454kcal

Author Kelly Pugliano | Eat Picks®

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

Get Recipe Ingredients

Cook beef (turkey), onions and pepper, garlic, and squash in a skillet until meat is browned and vegetables are tender.
Drain.
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.