Easy Slow Cooker Enchiladas

Easy Slow Cooker Enchiladas

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"An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn."

Ingredients

5 h 30 m {{adjustedServings}} servings 614 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 614 kcal
  • 31%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1216 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Mix Cheddar cheese and Monterey jack cheese together in a bowl.
  3. 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.
  4. Cook on Low until heated through, 5 to 7 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

9
  1. 16 Ratings

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I made sure to spray the bottom of my crockpot before I layered in the enchilada ingredients. Instead of water, I used enchilada sauce and I layered a little on the bottom of the crockpot before...

I tried this recipe the other day and it was REALLY good. The photo I added is before I had put it in the crock pot. I suggest adding a little more water while it is cooking because it was prett...

It's easy to make and absolutely delish! Mine turned out a little runny but still good.