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.
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 🙂