Easy Slow Cooker Enchiladas

Easy Slow Cooker Enchiladas

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    5 h 15 m
  • Ready In

    5 h 30 m
PIXIEBOOTS
Recipe by  PIXIEBOOTS

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

Share It

Reviews (3)

Rate This Recipe
Sarah Jo
10

Sarah Jo

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 starting with the tortilla layer (I wanted to start with the tortilla on the bottom as to have a sturdy bottom when I went to remove it from the crockpot) and a little over the top when I ended with the tortilla/cheese. I served this with mexican rice and refried beans. Not a bad dinner but I think this would have turned out better had I just baked it in the oven. It was a lot of work trying to layer it in the crockpot for a "quick" dinner for me.

Joey Joan
2

Joey Joan

I also greased my crock pot. I followed the recipe as written and my entire family loved it. I heated up a spicy chipotle sauce and a roasted Pasilla chile sauce and served them in little bowls on the side letting everyone choice there own heat level. Mom liked it as is and so did I but I also enjoyed it with mild and smoky flavor of the chile sauce. Bill went for the spice. I served this with greens and bacon. As I said everyone enjoyed this dish very much.

Isabel Chang
0

Isabel Chang

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

More Reviews

Similar Recipes

Slow Cooker Enchiladas
(494)

Slow Cooker Enchiladas

Easy Spicy Thai Slow Cooker Chicken
(26)

Easy Spicy Thai Slow Cooker Chicken

Easy Slow Cooker Pulled Pork
(27)

Easy Slow Cooker Pulled Pork

Easy Slow Cooker Apple Pork Roast
(22)

Easy Slow Cooker Apple Pork Roast

Easy and Delicious Slow Cooker Cassoulet
(16)

Easy and Delicious Slow Cooker Cassoulet

Super Easy Slow Cooker Chicken Enchilada Meat
(19)

Super Easy Slow Cooker Chicken Enchilada Meat

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Easy Slow Cooker Pulled Pork

>

next recipe:

Slow Cooker Enchiladas