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!
Love this recipe. Only change was I now use corn tortillas (just my preference). I have also made it with chicken and salsa verde with the same great results. Thank you!
My family loves this recipe! It also works great in the instapot, that’s the only way I make it now.
How long do you cook it in the instapot?
I made this last night. It was real easy. I made it with corn tortillas. It was great. Next time I am going to put rice in side. Love it Love it.
I told my hubby that I would find a recipe and make him an enchilada casserole for Father’s Day. Well, I briefly forgot that my oven isn’t working. I’ve been using my crockpot a lot in place of the oven so, I search for a crockpot enchilada recipe and found this one. Well, I made it and it was a big hit with the family. I used corn tortillas instead of flour but, everything else I followed to a tee. Thank you for the awesome recipe. I can’t wait to make it again.
Looks so good! Quick! Quick question. Vegetarian. What should I replace the ground beef with?
I have used Soyrizo instead of the beef. lots of flavor!
Super easy and very tasty!!!
OMG. This recipe was so flavorful and so delicious. We were all shocked. I used turkey instead of beef. Now I’m wondering how often can I make this without overdoing the meal. It was easy prep and the results is fabulous. I added sour cream as a topping as well. Phenomenal.
I have a 6 year old boy who is the pickiest eater these are all his favorite things just he refused to eat them all together.. Convinced him to try these delicious enchiladas and he’s asking for more.. Don’t know who’s happier, him or me. Thanks for sharing
Made tonight. I recommend! Easy, family friendly, versatile, can sub ingredients, crowd pleasing. I used organic ground beef, vegan cheese and Ezekiel sprouted tortillas. Serve with chips and guac, side salad, rice, or quinoa. Will make it again and saving my recipe archives! Thank you!
Made this tonight except in the oven.. SO YUMMY AND SIMPLE! Only change I would change is more spice. More mild in flavor. Very yummy!!
I am making this right now. Its 5 a.m. and raining heavily …couldn’t sleep and feeling creative. I can already tell this will be good just by the ingredients. Remember to make this simple folks ….just have a LOT of ingredients on hand and make as many layers as you like. You just have to adjust the seasoning mix to match the amount of beef being used. Remember everything is COOKED before going into the pot ….so your just melting the cheese and keeping things warm. Next time, try adding other or different spices, veggies, or tortilla flavors!!! Will let you know how this turned out. I am an enchilada freak.
Our whole family, including the picky 8-year old, loved this! I first experimented with different tortillas (corn vs flour), but I definitely like the flour tortillas best. They do come out soft, and they remind me of the consistency of lasagna noodles, but firmer than that. Overall, the dish came out great for me using flour tortillas. The only change I made was to use pinto beans, because I did not have black beans on hand (and the picky 8-year old doesn’t like them!). Thank you!!
For those who double the recipe….did you double all ingredients and how long did you cook for? I will be using the small corn tortillas….do you just use as many as it takes to layer across on each layer?
Thank you!
My family loved this recipe! I used the corn tortillas and I covered the area with 6 tortillas (small) for each layer. I’ll be making this again for sure!!!!
This was excellent! I doubled the recipe (we are big Tex-mex fans). Because the tortillas ended up mushy, I crushed tortilla chips and sprinkled them on top to add some crunch. Other than that, I followed the recipe exactly. Mine was ready after 2 hours on high. I can’t wait to try it with chicken and/or corn tortillas
This is amazing!!! With a newborn baby I was looking for quick and easy recipes for us. It did not disappoint!!! I added extra jalapeños, pinto beans and tortillas. So so so good. Will for sure be making this more during the colder months too! YUMMM!!!
This is actually damn delicious, I’m vegetarian and use soya mince as a substitute, always a winner at parties and so quick and easy to make. Beautiful dish!
Loved it my i put two tortillas on each layer because big crock pot n doubled recipe.. Very delicious and simple!
It is Tuesday and I decided to do something Mexican, because I miss Taco Tuesday. I don’t use hamburger, so I decided to nix that out, I would have added corn, but I was out. I have decided not to spend any more money until Friday, so I used what I had. The mixture turned out great, with exception of not enjoying the tortillas in it. Next time layer the mixture with cheese in between, and at the end cover with remaining enchilada sauce and cheese. Then you can serve it over rice or tortilla chips or wrap it in a flour tortilla. Of course, serve with tomatoes and avocado on the side, or even just some sour cream. If it is not hot enough for some, have some hot sauce on the side for them to add themselves, nothing wrong with that.
This recipe is delicious. I used corn tortillas instead of flour only because I love the corn ones best. 🙂 I will be making this dish a lot through the winter months. So easy and absolutely delicious.
I just have a question, how do you get these out of the crockpot when done cooking? If there are only 4 shells, shouldn’t this only feed four people? I’m very confused on how it’s served.
Thanks!
Laurie
Laurie, you can serve this simply like a cake – slice and serve. Hope that helps!
Very easy. Very good. Proportions were exactly perfect which is most unusual. I do omit the salsa for most people because the salsa are uses a little spicy. This recipe is a little bit on the spicy side. I also substituted pre-cooked chicken. Fabulous recipe!
I love this recipe! I’ve made it several times before and it has come out great each time. I only use corn tortillas though, but nonetheless, still great! I saw in one of your responses to a question that this can be done in the oven. At what degree and amount of time would you recommend? Maybe at 350, 30 min or so? Thanks!
Yes, you can absolutely make this in the oven but without having tried this myself, I cannot advise on cooking temp and time at this time. But if you get a chance to try it, please let me know how it turns out! 🙂
Hi! did you end up trying this at 350 for 30 minutes? Would love to hear how it worked if so. Would like to make this in the oven.
Can this recipe be doubled in any way? I have four kids, and I am concerned it won’t be enough.
I cook in the oven all time 350 for 30 min then turn oven off and let cool if not serving rt away to let everything soak in I’m trying crockpot today for first time
Wonderful!!! Easy!!! Beef or chicken. Red or green enchilada sauce. It is wonderful.
This has become a favorite in our house…. My daughter in law found it and introduced it to the family. We even bring it to family potlucks. I have made a vegetarian version for those in the family don’t eat meat.
Awesome!
I made this for the first time tonight. One of the best recipies I’ve tried so far. It was so delicious. Thanks
I made this last night and I just loved it. Yum. Thanks.
Hi! I’ve made this once before and it is DELICIOUS as is! Today I’m making a double batch (one for us and one for a friend), but I’d like to bake one of them traditionally. Do you have an idea for what temperature and how long I should bake them for? Thanks for your help – GREAT RECIPES!!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Ahhhh Chungah! I misread the directions as 4-9 tortillas instead of 4 9-inch tortillas. Will this greatly change the outcome? Should I add extra enchilada sauce?? Help!
You can always use less or cut them up! 🙂
People complaining about how the tortillas turned out clearly don’t know how enchiladas taste. They soak up the enchilada sauce as they cook. For you to expect something crispy is almost funny. The tortillas are supposed to be soft (or “mushy”) from soaking up all of the juices and flavor! Yum!
Kathy, FYI, in Mexico they use strictly corn tortillas when preparing Enchiladas, for the precise reason that they hold up under the sauce and ingredients when baked. Authentic Enchiladas are made with corn tortillas. And, though, they are never to be crispy they should never be gummy like because of a wet flour tortilla.
Chungah, Kim on 08/18/15 and S Calfee 11/01/15 had the same problem with the tortillas. Does the brand of tortilla make a difference?
The brand should not make a difference.
Hi Margaret,
Per personal experience, flour tortillas will get soggy and gummy when they are soaked in a very wet versus thick sauce. Although the excess moisture will evaporate during cooking so that the sauce thickens a bit, or a lot, the tortillas do not bounce back from soggy to looking nice on a plate. When using them in a crockpot recipe, know that it is best to use them next to refried beans and cheese, for example, when stacking in the pot before cooking. The sauce should be layered between the beans and cheese, for example, especially if it is very loose and wet. Personally, flour tortillas fare much better in a baking dish, filled, rolled and layed next to one another. Stacked in a crockpot, thicker corn tortillas work best. I have placed corn tortillas in a toaster (regular white bread toaster) to toast and dry them a bit before layering in a crockpot for cooking. I hope this helps.
This recipe was awful I am glad I did a trial run on it. The tortillas turned out (gloppy if that is a word) I would not make it again. I wasted a lot of money on this. If I did something wrong I need to know I followed the recipe to a T.
Oh no – I hate it when a recipe doesn’t turn out well!
I’d love to help troubleshoot what went wrong here. What do you mean by gloppy? The tortillas are not meant to be crispy – they should have the consistency similar to traditional enchiladas.
They turned completely mushy like they were still raw. They were not like traditional enchiladas at all. I used flour tortillas, maybe I should try corn tortillas if I make them again. Should I have done something with the tortillas besides just putting them in from the package?
Raw? That’s so strange! I’ve never had any issues using flour but I know some of my readers used corn and had great results.
OK I am making this for Super Bowl Sunday, with veggie crumbles instead of ground beef, thx
I made this (with chicken instead of beef) and have eaten it for lunch and dinner the past two days! I’m looking forward to having it for lunch and dinner tomorrow too! I never eat leftovers that often.
We tried this tonight, and it was delicious! It is the best recipe I’ve ever made in a crockpot, and let me tell you, I’ve tried many! It is relatively easy to make and I plan on adding it to my “regular” meal dishes. I didn’t change a thing in the recipe except for the brand names used. I loved that the tortillas absorbed the juices. I know some people didn’t like that texture, but we found it appealing. Keep up the great work. I’m looking forward to trying more of your recipes!
Do you think I can put it on low for 8hrs? I was planning to make/put it together the night before and refrigerate, then turn it on before I go to work so it’s ready when I get home. My only LOW options on my crockpot are for 8 and 10hrs.
8 hours may be a bit too long!
Use a light timer — test it the night before. If the crock pot turns on when the timer is set, you can just set it for the right time the next day. 🙂
Delicious and satisfying. I left out the green chiles because of the heat and used your homemade enchilada sauce recipe split in half to make two cups for this dish. Thank you for the recipe
I tried this and it is great. It reminds me of a dish that I can no longer find which was an “enchilada torte”. The enchilada torte tasted very similar, except it was served with a fried egg on top of each serving and covered in chopped lettuce.
Super easy and great flavor. My husband isn’t a fan of flour tortillas in enchiladas, so next time, I’ll use corn tortillas and figure out how many I need to get a solid base. Maybe 1 1/2? I don’t know. I’ll figure it out. But the whole family loved it!
oops! That was supposed to be a review and not a reply. Sorry!
So stinkin’ delicious and easy. I don’t know if anybody already posted this, but for a little extra protein and oomf to make it go further (in an inexpensive way), I also did an extra layer of retried beans and cheese. YUM. It was a winner in my little family with a big stomach.
Yet again, another winner. Gosh, I’m starting to think your site is all I need for my meal planning 😉
Made this and yes, my tortillas were soggy. I was afraid of that 🙁 the beef mixture is super delicious though! I’ll leave the tortillas out next time.
Made this today with shredded rotisserie chicken breast. It was delicious. My husband said at least 8 times how good it was. I used a large oval crock pot and it worked out just fine. In addition to some avocado and fresh cilantro, I served this with plain Greek yogurt. My husband has already asked me to make this again.
Tomorrow I plain to make the honey sesame chicken and serve it over brown rice. Thank you very much for this site!
It never said when to add the taco seasoning
Casey, please refer to the second step:
Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1/2 cup.
Thank you they were great I think I had too much to drink that day and missed that one step LOL but anyway thank you for sharing I loved it thanks
Can this be frozen
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Is there nutritional info for this recipe?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
THIS RECIPE HAD GREAT FLAVOR! THE ONLY THING I’D CHANGE WOULD BE USING CORN TORTILLAS INSTEAD OF FLOUR. THE FLOUR TORTILLAS WERE REALLY SLIMY. BUT OVER ALL A GREAT RECIPE.
Going to try recipe this coming week, going shopping for ingredients, what i need to know is what is a good bean substitution for the black beans . The recipe sounds awesome but I cant stand black beans.
Venus, it may be best to omit the beans in its entirety then.
You can use ranch style beans or pinto beans or red kidney beans in place of black beans
Very yummy recipe..the only downside was that the flour tortillas were gummy, raw tasting and just gross!!. I will omit them next time and serve them after.
My gas stove has been disconnected for a few months due to a remodeling project so I have been really relying on my crockpot for meals. I’ve made your spinach and artichoke dip and your teriyaki chicken (both YUM!) so I figured I couldn’t go wrong with another of your slow cooker recipes. I made this bake tonight for dinner. Wow, it was absolutely delicious…like 3 bowls in a row delicious!! I made a few tweaks…only used 1/2 can black beans, did 1 can of rotel in the place of salsa and green chiles, used a mix of sharp cheddar and pepper jack cheese, I doubled the amount of taco seasoning, added a few dashes of Tabasco for some extra spice and I also topped it with sour cream along with the fresh cilantro after serving it up. My husband gave me a fist pump. Thanks for the awesome dinner! I’m definitely going to do this again…maybe I’ll try it with chicken. Btw, I think this recipe would also be great as a dip – just leave the flour tortillas out and serve with tortilla chips.
Your changes sound interesting, but I would also try it just as it its written. It is delicious as is.
The flavor was great but our shells did not stay together. I probably won’t be making this again
Thank you for trying my recipe! However, “shells” are not used here. The recipe calls for 4×9-inch flour tortillas.
Wow, I would have never thought it would turn out that great or cut that easy. Fabulous. Thank you for sharing
Why the 1/2 cup reserve? Never says what to do with it.
Glenn, it is used at the very end:
Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese.
Made this for supper tonight. Very easy and turned out great! Smells really great when cooking and tastes just as good!!
would this work in the oven too?
Yes, of course!
Just curious don’t the tortillas get soggy? I was thinking about just leaving them on the side and adding the mixture after.
It’s the same texture as making enchiladas!
Katie, the first time I made this I dipped the tortillas in a paste made with chili powder, garlic powder, and water and fried them in vegetable oil. They turned out delicious. I forgot to do that this time and they were pretty soggy.
Yes mine got like raw bread dough. Next time I will use corn tortillas or chips.
Hi, This look’s so yummy.What kind of nonsticking spray do you use?And do you spray the bottom,and sides?
I prefer to use Pam, and yes, it is best to spray the bottom and sides.
Sorry for the double commenting, forgot to mention anything about the recipe! I also used an oval crock pot, substituted white corn tortillas for flour tortillas (used about 10-12 tortillas), and made an enchilada sauce recipe from scratch (I didn’t have any enchilada sauce on hand during the kids’ nap time). The filling tasted delicious and I can’t wait to try the final product!
Your recipes are consistently great. Very easy, quick, and versatile if you look to make something more challenging. Thank you for another great recipe!
I’m subbing ground turkey for the ground beef! I’m pretty sure my hubby is going to add this to his “favorites” list:)
I made this and it was easy and delish! I think you could use tsp or a tofu meat to make it vegetarian!
Made this today. Substituted corn tortillas. It was delicious and very easy.
I prepared this and put it in my crock pot this morning. I tasted the filling and it was delicious! The only thing i did different was use a can of tomatoes and green chiles (Rotel) instead of JUST the green chiles because that is all i had on hand, but you can’t have too many tomatoes! I can’t wait to have this for supper!!!
Thanks for ALL the great recipes Chungah!! I have made many of them!
Oh My Goodness! this looks delicious! I never knew you could actually do a tortilla stack inside a Slow Cooker without having it turn mushy! Now you’ve opened my eyes with all the possibilities out there!
Yeah girl, yeah! More crockpot recipes as winter is coming! *thumbsup*
Would corn tortillas work?
Yes, absolutely!
How would you make a vegetarian version if this?
Carol, you can omit the ground beef and add more veggies as needed.
you can also sub the meat for the Morning Star crumbles if you eat it. I have done it both ways. When using crumbles you can brown it and still use the taco seasoning or use your own. When we just did the veggies I used twice the corn and black beans.
My 80 yr old mother loves it.
Hi,
This looks SO good, but I am wondering what SIZE of crockpot did you use?
I noticed yours is round. I only have a small and a large oblong-shaped crockpots.
I guess I will cut the tortillas to fit. I just need to know if I should use my 3-qt CP or my 6-qt. Thanks.
Karen, I used a 3-qt crockpot but a 6-qt should work just fine with more tortillas.
Im sure you can also substitute shredded rotisserie chicken in place of the ground beef, no?
Yes, absolutely!
I tried the shredded chicken and ised corn tortillas it was the bomb!
Hi Chungah. Your enchiladas look SO good-pinning! I am in love with my slow cooker. This morning I had yogurt in one of my crock-pots, salsa in other, and apple butter in another. It makes food prep way easier (especially using up fall harvest), and I love how you can just fix and forget things for a while. I have 3 kids on the go, so it’s very helpful. Also, I love taking crock-pot cooking to the next level by sautéing the onions, carrots and celery of soups in a cast iron skillet before throwing them in the crock. Brings out the flavor. Looking forward to more crock-pot recipes from you, and I hope you have a great weekend!
Dayum *wants* x
How do you serve this? Does it come out in wedges or do you spoon it into a bowl?
This is best when spooned into bowls.
This looks AWESOME!
Yum! I’ve never tried making enchilada using a slow cooker but I can say slow cooker is my new BFF. 🙂
It’s unbelievable you can do enchiladas like this in the slow cooker…who knew! Great step shots..you have the patience of a saint 🙂