Best Slow Cooker Enchiladas Recipes

SLOW COOKER ENCHILADAS

Steps:

• Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
• In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
• Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
• Cover, and cook on High for 45 minutes to 1 hour.

SLOW-COOKER ENCHILADAS

Steps:

• In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.

EASY SLOW COOKER ENCHILADAS

Steps:

• Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
• Mix Cheddar cheese and Monterey jack cheese together in a bowl.
• Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
• Cook on Low until heated through, 5 to 7 hours.

SLOW-COOKER ENCHILADAS TWO WAYS

Steps:

• Fold a large piece of foil in half and slide it vertically down the center of a 6-quart slow cooker to create a wall that divides the cooker insert into two compartments; make sure it fits snugly.
• Mix the cream cheese and cumin in a medium bowl until smooth and combined.
• For the green enchiladas: Place 2 tortillas slightly overlapping on the bottom of one compartment of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the green enchilada sauce. Sprinkle with a third of the black beans, a third of the corn and 1/4 cup of the pepper jack cheese. Repeat 2 more times and top with 2 tortillas. Pour over the remaining green enchilada sauce and sprinkle with the remaining pepper jack cheese.
• For the red enchiladas: Place 2 tortillas slightly overlapping on the bottom of the empty side of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the red enchilada sauce. Sprinkle with a third of the chicken and 1/4 cup of the Cheddar. Repeat 2 more times and top with the last 2 tortillas. Pour over the remaining red enchilada sauce and sprinkle with the remaining Cheddar.
• Cover the slow cooker and cook on low until the cheese is melted and bubbling, the filling is heated through and the sides of the tortillas are crisp, 4 to 6 hours.
• Garnish individual servings of green enchiladas with more salsa verde, cilantro and avocado, if desired. Garnish individual servings of red enchiladas with more red salsa and hot sauce, if desired.

SLOW COOKER BEEF ENCHILADAS

Steps:

• Place the beef roast in a large slow cooker and cover with sliced onions, garlic, enchilada sauce, apple butter, cayenne sauce, and 1 teaspoon salt.
• Place the lid on top and turn the slow cooker on high. Cook for 5-7 hours, or 10-12 hours on low, until the roast shreds easily with a fork (fork-tender.)
• Pull the beef roast out of the sauce and place on a cutting board. Shred with 2 forks and mix the shredded meat back into the sauce. Keep on warm until ready to continue.
• Preheat the oven to 400 degrees F. Scoop the meat into tortillas and roll.
• Place each enchilada in a large 10x15-inch baking dish. Once the tortillas and meat are used up, spoon the remaining sauce over the top of the beef enchilada recipe and cover with shredded cheese.
• Bake for 10-15 minutes until the cheese is melted and bubbly. Serve warm with your choice of fresh toppings.

SLOW-COOKER ENCHILADAS

Steps:

• In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.
• Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• Combine the cheeses.
• In a 5-quart slow cooker, layer about 3/4 cup of beef mixture, one tortilla and about 1/3 cup of cheese; repeat layers.
• Cover and cook on low for 5 to 7 hours or until heated through.

SLOW COOKER CHICKEN ENCHILADAS

Steps:

• Put chicken, salsa, garlic powder, onion, and taco seasoning into slow cooker on high four hours. Shred when done.
• Preheat oven to 350°F.
• Coat bottom of two 9 x 13 pans with enchilada sauce.
• Microwave tortillas in paper towels for 30 seconds.
• Place tortillas in pan one at a time, spreading 1 tablespoon of sauce over each, adding 1/4 cup chicken, and rolling it up. Keep folded sides underneath. Repeat with all tortillas.
• Spread remaining sauce on top and sprinkle with cheese.
• Bake 15 minutes. Garnish with salsa and sour cream.

SLOW COOKER ENCHILADAS W/ BLACK BEANS, ZUCCHINI &

Steps:

• 1. In a skillet, heat oil. Add onion until softened and then add zucchini, corn, and bell peppers - 3 minutes. Mix in garlic, salt, cumin and coriander and let cook 1-2 minutes for flavors to develop.
• 2. Add beans and stir and then remove skillet from heat.
• 3. In the slow cooker, add 1 cup salsa on the bottom of the insert. Arrange 3 tortillas in a single layer (cut to fit if necessary). Add 2 cups bean mixture over tortillas and then top with 1/2 cup cheese.
• 4. Repeat layering twice. Add the 3 remaining tortillas and top with 2 cups salsa. Sprinkle with remaining 1 cup cheese.
• 5. Cook on high 2 hours or until cheese is bubbly and the edges are slightly browned. Add cilantro and let enchiladas rest for 10 minutes before you serve them.

SLOW-COOKER BLACK BEAN ENCHILADAS

Steps:

• In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly. Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese. Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt. Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator. Additional Notes: • You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though! • To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes. • We haven't tried it, but we so reason why this recipe couldn't be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

SLOW COOKER PORK ENCHILADAS RECIPE - (4.2/5)

Steps:

• 1. Combine pork, chicken broth, onion, and spices in a slow cooker. 2. Cook on high for 4 to 5 hours or on low for 7-8 hours. 3. Preheat oven to 400 degrees. 4. Remove pork from crock pot and shred using 2 forks. 5. In a large bowl, combine pork, 3/4 cup enchilada sauce and 1/4 cup liquid (from the crock pot). 6. In another bowl combine remaining enchilada sauce, 1/2 cup liquid and green chiles. 7. Spread 1/2 cup of the enchilada sauce mixture on the bottom of a 3 quart baking dish. 8. Divide pork mixture and half of cheese between the tortillas. 9. Roll tortillas and place them in the baking dish, seam side down. 10. Cover tortillas with the remaining enchilada sauce mixture. 11. Cover pan with foil. 12. Bake for 25 minutes. 13. Remove foil and sprinkle with the remaining cheese. 14. Bake for another 5 minutes, until cheese is thoroughly melted.

SLOW-COOKER LAYERED ENCHILADAS

Steps:

• Brown meat with onions in large skillet. Add seasoning mix and water; simmer on medium-low heat 10 min., stirring occasionally. Stir in salsa.
• Spread 1/4 cup enchilada sauce onto bottom of slow cooker sprayed with cooking spray; cover with 4 tortillas, overlapping as necessary to form even layer. Top with 1-1/2 cups meat mixture, 1/4 cup enchilada sauce and 1/2 cup cheese. Repeat all layers twice, using half the remaining meat mixture in each layer.
• Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). Serve topped with sour cream and cilantro.