Slow Cooker Enchilada Stack
The easiest enchiladas you will ever make. Simply turn on your crockpot and forget all about it until you have the cheesiest, creamiest enchiladas ever!
My slow cooker and I have become very good friends this fall season. I’m not sure how it came to be but just last year, I think I made about 3 recipes in the Crock-Pot and called it a year.
But now, I’ve made 10 slow cooker recipes in the last month, and I have many, many, many more to come.
I may just be making up for lost time since I only started to use my slow cooker about 2 years ago.
Although I can’t help but think where the art of slow cooking has been my entire life as you can pretty much make anything and everything in a Crock-Pot.
Like these epic enchiladas. Yes, believe it or not, you can make enchiladas effortlessly in a Crock-Pot. It’s so easy, it’s practically fool-proof.
All you have to do is ground up some beef and stir in your veggies. That’s it! There’s absolutely no rolling or stuffing here.
What’s left from there is turning on your Crock-Pot. It doesn’t get easier than that!
Slow Cooker Enchilada Stack
Ingredients
- 1 pound ground beef
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup salsa, homemade or store-bought
- 1 4.5-ounce can Old El Paso™ chopped green chiles, drained
- 2 teaspoons Old El Paso™ taco seasoning mix
- 1 10-ounce can Old El Paso™ mild enchilada sauce, divided
- 4 9- inch flour tortillas
- 2 cups shredded Mexican blend cheese, divided
- 1 avocado, halved, seeded, peeled and diced, for serving
- 1 Roma tomato, diced, for serving
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat.
- Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1/2 cup.
- Lightly coat the inside of a slow cooker with nonstick spray. Place 1 tortilla on the bottom of the slow cooker. Spread 1/3 ground beef mixture evenly over the top; sprinkle with 1/2 cup cheese. Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese.
- Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours.
- Serve immediately, garnished with avocado, tomato and cilantro, if desired.
Did you make this recipe?
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Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.
Made this and loved it! So tasty!
Instant Pot adaptation: Cook in skillet as normal. Add 1/4 inch of water to bottom of IP to prevent BURN error. Add 1 1/2 cups of meat mixture, top with 3 tortillas, then repeat with meat, cheese, tortillas, in layers. Top layer should be tortillas topped with cheese and the remaining enchilada sauce. Cook on high pressure for 5-7 min depending on elevation, quick release and serve.
Very tasty! I used corn tortillas and plant-based crumbles instead of ground beef and it turned out great. I can see how roasted corn would add a really nice flavor and will use that next time. A small green salad on the side – BAM!
This was so good. The only modification I made was using corn tortillas instead of flour. The flavor was so delicious. Even though crock pots typically make winter dishes, I made this in the summer because I was looking for a dish I didn’t have to turn the oven on for. This was prefect. Thank you!
My mother made this once and I absolutely had to have the recipe! Well a few years back, I lost everything in the Campfire and all her and my grandmother’s recipes are gone. I was so excited to see this. The only difference is I will use Chili beans and add a sauteed onion to the ground beef.
It is soo yummy!
Oh, I forgot, I also use the green enchilada sauce!
I did it a lil different.
I cooked the filling in crockpot.I precooked the Hambugar .left out the corn (allergy). Used canned green tomato salsa I canned last year. Made homemade enchilada sauce by scratch (easier n tastier). After it was cooked the filling. I made homemade flour tortillias. Stacked it with filing between layers in a deep dish pie plate.also added cheese on top of filling .
Added enchilada sauce n cheese on top n cooked in oven til cheese was melted .
So yummy
Loved this! Made it with rotisserie chicken, . Is it possible to add uncooked rice to it?
We Love this recipe! Even my picky kids devour it. It’s the perfect meal and the leftovers store/freeze well.
The recipe does state to use flour tortillas, but the pictures show CORN tortillas. Flour ones always get soggy, so I always use corn, they do better in a sauce and the corn flavor is great!! This is happening this week at my house in Northern California since we are expecting rain all week! FINALLY!!
I make this recipe with ground turkey instead of ground beef. We also omit the cheese because my husband doesn’t like cheese very much. It turns out amazing every time! We usually top it with avocado, and I’ll add on some greek yogurt (my version of sour cream) and sometimes some shredded cheese since I still like it. This one is going to be a regular for us this winter with the cold weather, plus it’s so easy to make which is great when we are running around between home, work, and school. Give this one a try if you haven’t before. I would recommend doubling it though if there are more than 2 of you, or if you want leftovers. Maybe it’s just that we have big appetites but we rarely even have leftovers between the two of us. XD
This was an amazing and well-liked meal!! I used a large crockpot WITH THE CROCKPOT PLASTIC LINER (no cleanup!!), doubled the recipe, cut up corn tortillas (still became doughy) in the layers (gluten free), added 3 small cans of sliced olives and I used a large can of the green enchilada sauce. I did the short cooking time. I think I will add Fritos to the top when ready to serve. I am going to serve it with Tofu next time for my vegetarian friends. It was outstanding for a football gathering!
Would have given a 5 star rating if it weren’t for the doughy consistency of the tortillas. Flavor was very good. Will try layering with corn tortillas and spread a layer of retried beans on each to see if they will hold together. Or maybe layer with Fritos.
Baking this dish with flour tortillas would have been a much better option in my opinion. My grown son, who normally devours anything Mexican, was slightly disappointed.
I made this with a rotisserie chicken. Family went wild. Great recipe.
Love this recipe easy an fast I did mine with whole chicken fryer took all meat off so yummy thank you
This recipe is AMAZING!!!! I also made my own enchilada sauce from scratch which made it really good
Can I put raw chicken in it instead of cooked beef? Does it cook in the same time?
So, somehow missed the tortillas in the ingredient list. Also, I had Gardein veggie “meat” crumbles to swap for ground beef because we are trying to cut down on red meat. So I made this into “rice taco bowls” and cooked all the ingredients (minus the tomato and avocado) in the skillet in 15 min. My husband and I absolutely loved it. It made plenty for two dinner meals. Many of these types of recipes let me down because they come out bland or too salty. At least for us, this made a perfect, flavorful taco bowl in quick time. The recipe is very flexible. Also, the “meat crumbles” with everything else were indistinguishable from real meat, if looking for a vegetarian option.
Made this for my family and they RAVED. I do have a pescatarian, so I just marinated the shrimp in all the spices and pan fried it. I was also worried about the soggy remarks which, I don’t mind but since I was cooking for more than I me, I put meat and sauce in crockpot, without the tortillas. 15 mins before serving I wrapped tortillas in the stuffing and then poured Enchilada sauce on and baked for 10 minutes, added (more) cheese for last 5 minutes. Garnish w/ cilantro and avo. And as I said they RAVED. I will be making this again.
Sublime comfort and deliciousness. This is a firm family favourite. My husband even asked for it for his birthday dinner. Easy to put together ahead of time. I have also tried spreading refried beans on top of each tortilla before layering and that makes it great for celebrations. Thanks for your great recipes. We loved trying them out in lockdown.
Extremely easy and very delicious. I added sour cream at the end and it make the dish even creamier.
So delicious and easy!! Highly recommend!