Slow Cooker Enchiladas

519 Reviews 14 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Recipe by  AIMS312

“An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.
  2. 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.
  3. 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.
  4. Cover, and cook on High for 45 minutes to 1 hour.

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Reviews (519)

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After reading many of the reviews on this recipe, I modified the dish as follows: slow-cooked a 1&1/2 lb roast and diced yellow onion all day in two cans of soup, taco seasoning and 1/2 C water. Removed meat and shredded it, poured the seasoned soup mix into a bowl and stirred in the salsa, cheese, 1/2 C sour cream, and fresh cilantro. Stirred meat back into this mixture and started the layers. I sprinkled sliced olives on top of every layer. Cooked on high until the top layer of cheese looked melted (about 75 minutes). I kept my tortillas in the fridge all day, and that may have kept them from crumbling into mush while they cooked. All my husband and I could say while eating this was "oh my god this is good!", and we had to force ourselves NOT to eat the whole thing in one night. Reheated portions the next day (microwave for lunch, and oven for dinner), and it was even tastier! [ETA]: I have made this several times for potlucks at work, using the ground beef and doubling the amounts. I prep it the night before and put my 6 quart crock in the fridge, then heat it the next day at work. If you sprinkle cheese on top of every salsa/soup layer, and use a DOUBLE-thick layer of corn tortilla wedges, the tortillas do not get very mushy, even after sitting in the fridge overnight.

Jen Rogers

Jen Rogers

We had a potluck at work last week and our notice was the day before at 4:30. GEE, THANKS!!! Seeing that I didn't have much time to prepare, I found this recipe and figured it would be quick and simple to make. I'm so glad I found it!! I did make a few minor changes: I saw that quite a few people had noted that theirs had turned out "goopy" so I used 2 lbs of meat and also mixed in a can of drained black beans to give it some added substance. I reduced the water down to 3/4 cup and also cut the cheese in half (only used 2 cups). I used 1 and a 1/2 cups for the soup mixture and left the remaining 1/2 cup for the top. It was AWESOME!!!! It smelt, tasted and also presented itself very nicely!!! I was a little skeptical because I like to try out my recipes beforehand but this turned out to be a huge hit. There were no leftovers (which was a downfall for my family!!!) and I had to send out a mass email with the recipe because everyone kept coming by my office asking for it. Thanks so much for such a great recipe!!!! This is definately a keeper =)



This was very tasty! I altered the recipe a bit though... In slow cooker I used 4 frozen chicken breasts with the soups and taco seasoning. Cooked all day and then shredded the chicken and added kidney beans to make the enchilada filling. This is the perfect consistency and very good! Then I made enchiladas with the filling and cheese. This recipe is a keeper!!

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Amount Per Serving (6 total)

  • Calories
  • 712 cal
  • 36%
  • Fat
  • 45.6 g
  • 70%
  • Carbs
  • 36 g
  • 12%
  • Protein
  • 40.9 g
  • 82%
  • Cholesterol
  • 142 mg
  • 47%
  • Sodium
  • 2089 mg
  • 84%

Based on a 2,000 calorie diet



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Slow Cooker Taco Soup


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Slow Cooker Lasagna