Slow Cooker Enchilada Stack
by Chungah
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 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!