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.
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Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.
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!