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.
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