Best Crock Pot Stacked Enchiladas Recipes

CROCK POT STACKED ENCHILADAS

Crock Pot Stacked Enchiladas image

I got this recipe from J&S Old Time Recipes. I prefer the "real" enchiladas I make in the oven, but these are really tasty! Great for a busy or hot day, when you don't want to use the oven. My family really enjoys these! Prep time is approximate and does not include cooking the meat.

Provided by keen5

Categories Chicken

Time 4h20m

Yield 5-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) package corn tortillas (whatever size fits in your crock pot) or 1 (14 ounce) package flour tortillas (whatever size fits in your crock pot)
3 cups shredded cooked chicken or 3 cups shredded cooked pot roast
1 (20 ounce) can enchilada sauce
1 teaspoon cumin
1 1/2 cups light cream cheese
1 onion, chopped fine
2 cups shredded cheddar cheese or 2 cups monterey jack pepper cheese

Steps:

Brown your beef or cook the other meat you are using.
Mix cooked meat, cumin, cream cheese and onion together.
Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.
Place one tortilla in the bottom of the pot.
Cover with some of the meat mixture.
Pour a little enchilada sauce on top of meat.
Sprinkle some cheese on top of sauce.
Add another tortilla and continue layering until you run out of meat mixture.
You should still have some cheese and sauce left.
Top with a tortilla, then pour remaining enchilada sauce over all.
Cook on HIGH for 4 hours.
When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.
Cut into wedges with plastic spatula to serve.

Nutrition Facts : Calories 931.9, Fat 53.7, SaturatedFat 26.5, Cholesterol 220.3, Sodium 1649.9, Carbohydrate 50.2, Fiber 7.4, Sugar 11.6, Protein 62

STACKED CROCK POT ENCHILADAS

Stacked Crock Pot Enchiladas image

Even though, I love enchiladas you make in the oven. This is nice to have waiting for you when you come home after a busy day. Prepare the ground beef mixture the night before so you don't have to take the time in the morning.

Provided by CookingONTheSide

Categories Meat

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean ground beef
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1 (16 ounce) can kidney beans, drained
1 (16 ounce) can black beans, drained
1 (14 1/2 ounce) can diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups monterey jack cheese
1 dozen corn tortilla

Steps:

In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender.
Drain.
Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
In crock pot, layer tortillas, beef mixture and cheese. Repeat until all ingredients are used.
Cover and cook on low 5-7 hours.
Serve with sour cream, lettuce, tomatoes and olives.

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