My husband absolutely loves enchiladas. I love them too, but sometimes I hate making them because they take a long time- all the rolling of each enchilada (I know, I know . . . I am a lazy cook!).
This recipe has everything that regular enchiladas do, it’s just stacked in your slow cooker instead of rolled into a pan. Half the work with all the flavor? Yes please!
I also love that I can make it during the day (I usually throw it together in the morning when my kids are getting along and not fighting), then when that bewitching hour of 5 pm rolls around and my kids turn hangry (hunger+angry = hangry), dinner is ready for them.
Serves: 6
Slow Cooker Enchilada Stack Recipe
This recipe has everything that regular enchiladas do, it’s just stacked in your slow cooker instead of rolled into a pan. Half the work with all the flavor!
Ingredients
- 1 pound ground beef
- ½ green bell pepper diced
- ½ yellow squash diced
- 1 onion diced
- 15 ounces pinto beans rinsed and drained
- 15 ounces black beans rinsed and drained
- 1 cup salsa
- 10 ounces red enchilada sauce divided
- 1 ounce low sodium taco seasoning packet
- 2 cups shredded Colby Jack Cheese
- 6 corn tortillas 6 inch
- 2 cups shredded lettuce optional topping
- Tablespoons sour cream optional topping
- 1 tomato diced-optional topping
- 1 avocado diced-optional topping
Instructions
- In a large skillet over medium-high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.
- Reduce heat to low and add beans, salsa, 1/2 can of the enchilada sauce, and taco seasoning and cook until heated through. Let simmer for 5 minutes so that the flavors can meld together.
- Pour 1/3 of the meat mixture in the bottom of the slow cooker sprayed with nonstick cooking spray, sprinkle 1/2 cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.
- Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining 1/2 cup of cheese.
- Cover with lid and cook on low for 3-4 hours (just until it's heated through)
- Scoop servings onto plates and top with your favorite toppings.
Nutrition
Calories: 730 kcal · Carbohydrates: 65 g · Protein: 41 g · Fat: 36 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 95 mg · Sodium: 1433 mg · Potassium: 1324 mg · Fiber: 20 g · Sugar: 9 g · Vitamin A: 1818 IU · Vitamin C: 23 mg · Calcium: 419 mg · Iron: 6 mg
Equipment
- Slow Cooker
- Skillet
Recipe Details
Recipe inspired by Taste of Home
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Could you possibly give directions for a regular oven too? I do not have a crock pot. Thanks for the recipe. I have never had an enchilada before so I would love to try this :)
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Hi Janet! What I would do for an oven is just make this in a 9x13" pan. Follow steps #2 and #3, then spray a 9x13" pan with non-stick cooking spray. Layer the meat mixture and tortillas in the pan, top with enchilada sauce and cheese, then bake at 350 degrees for about 30 minutes. It will be more like a casserole, but still just as delicious! I hope that helps!
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I've made this in an oven using a cake pan and simply slice like a pie and serve when done.
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Could I sub shredded chicken for the beef or would that dry out the chicken too much? Thanks in advance! :)
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Made tonight tasted great, but the corn tortillas shells "melted" into the rest of the recipe. I didn't 3 en cook it for as long, it only cooked 1.5hrs on low and 1/2 hour on warm.
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Just made this tonight for dinner, very yummy and super easy. I only used 1/2 lb meat ( ground turkey) and also used 3 corn tortillas between each layer versus the 2 in the recipe above. My family loved this meal, even my picky eater loved it. I look forward to making this when camping.
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Hi! What other veggie can I sneak in?
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I do this also in a 9in round cake pan, I'll use leftover chicken, pork, roast beef and even taco meat.
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I fixed this yesterday and it was fantastic! Thanks for the recipe!!
