Best 8 Slow Cooked Enchilada Casserole Recipes

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Slow-cooked enchilada casserole is a classic comfort food dish that is perfect for a weeknight meal or a potluck. The combination of savory enchilada sauce, tender chicken, and gooey cheese makes this dish a hit with people of all ages. Plus, it is incredibly easy to make and can be prepared in just a few simple steps. You will love the convenience of a one-pot meal that only uses simple pantry staples to make a delicious dish.

Let's cook with our recipes!

SLOW COOKER ENCHILADAS



Slow Cooker Enchiladas image

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.

Provided by AIMS312

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 ¼ cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

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.

Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g

SLOW-COOKED ENCHILADA CASSEROLE



Slow-Cooked Enchilada Casserole image

Tortilla chips and a side salad turn this casserole into a fun meal with very little effort. -Denise Waller, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 6

1 pound ground beef
2 cans (10 ounces each) enchilada sauce
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1/4 teaspoon salt
1 package (8-1/2 ounces) flour tortillas, torn
3 cups shredded cheddar cheese

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, soup and salt. , In a 3-qt. slow cooker, layer a third of the beef mixture, tortillas and cheese. Repeat the layers twice. Cover and cook on low until heated through, 6-8 hours.

Nutrition Facts : Calories 568 calories, Fat 35g fat (16g saturated fat), Cholesterol 105mg cholesterol, Sodium 1610mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein.

CROCK-POT SLOW COOKER ENCHILADA CASSEROLE



Crock-Pot Slow Cooker Enchilada Casserole image

This is a great recipe to put together in the am and let it cook all day. The house fills with a great aroma and then you eat a flavorful meal. This recipe can be made with either the corn tortillas or flour tortillas. It comes out in a layered lasagna type way with the tortillas soft but not soggy. This recipe is one originally made by Shellie Hurrle. While there are a ton of enchilada casseroles out there this one is specifically made for the slow cooker/crockpot. Fast and easy. Enjoy. ChefDLH

Provided by ChefDLH

Categories     One Dish Meal

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground beef
1 medium onion, chopped
1 -2 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 corn tortillas
2 cups fresh corn (or 2 cups frozen corn or 15-oz can)
1 (19 ounce) can enchilada sauce
2 cups shredded cheddar cheese
1 (2 1/2 ounce) can sliced ripe olives, drained
1 cup sour cream

Steps:

  • Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.

SLOW-COOKER ENCHILADAS TWO WAYS



Slow-Cooker Enchiladas Two Ways image

This easy hack lets you make two dishes in your slow cooker at once. Why choose between green and red enchiladas when you can have both?

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 15

One 8-ounce package cream cheese, at room temperature
2 teaspoons ground cumin
16 corn tortillas
One 10-ounce can green enchilada sauce
One 15-ounce can black beans, drained and rinsed
One 15-ounce can whole corn kernels, drained
8 ounces pepper jack cheese, grated
1 cup salsa verde, plus more for serving
Chopped fresh cilantro, for serving
Sliced avocado, for serving
One 10-ounce can red enchilada sauce
2 cups cooked chicken breast, cut into 1-inch cubes
1 cup red salsa, plus more for serving
8 ounces sharp Cheddar, grated
Hot sauce, for serving

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 LAYERED ENCHILADA DINNER



Slow-Cooker Layered Enchilada Dinner image

The secret to this creamy, slow-cooked casserole is simple canned soup, extra cheese, and smooth enchilada sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h

Yield 6

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (10 oz) Old El Paso™ enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika
Chopped fresh cilantro

Steps:

  • In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
  • Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
  • Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
  • Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

Nutrition Facts : Calories 500, Carbohydrate 27 g, Cholesterol 100 mg, Fiber 3 g, Protein 30 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 3 g, TransFat 1 g

SLOW-COOKED ENCHILADA DINNER



Slow-Cooked Enchilada Dinner image

This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges. -Judy Ragsdale, Queen City, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chiles, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
6 flour tortillas (6 inches)

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside. , Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice., Cover and cook on low until heated through, 2 to 2-1/2 hours. Using foil strips as handles, remove enchilada dinner to a platter.

Nutrition Facts : Calories 468 calories, Fat 23g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.

EASY SLOW COOKER ENCHILADAS



Easy Slow Cooker Enchiladas image

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.

Provided by PIXIEBOOTS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h30m

Yield 6

Number Of Ingredients 15

1 pound ground turkey
1 cup chopped onion
¾ cup chopped green bell pepper
2 cloves garlic, minced
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers
⅓ cup water
1 ½ teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
6 (6 inch) corn tortillas

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.

Nutrition Facts : Calories 613.9 calories, Carbohydrate 41.5 g, Cholesterol 128.8 mg, Fat 31.1 g, Fiber 12.7 g, Protein 44.3 g, SaturatedFat 16.8 g, Sodium 1216.2 mg, Sugar 2.3 g

SLOW COOKER ENCHILADA QUINOA CASSEROLE



Slow Cooker Enchilada Quinoa Casserole image

Get out the slow cooker and make this easy and better-for-you casserole for dinner!

Categories     Entree

Time 3h

Yield 6

Number Of Ingredients 17

1 cup uncooked quinoa, rinsed
1/2 cup water
1 small onion, diced
2 cloves garlic, minced
1 red pepper, seeds removed, diced
2 (15 oz) cans black beans, rinsed and drained
2 (10 oz) cans Old El Paso™ mild red enchilada sauce
1 (15 oz) can diced tomatoes
1 (4.5 oz) can Old El Paso™ chopped green chiles
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and black pepper, to taste
1 1/2 cups shredded Mexican cheese
Optional toppings: Sliced green onions, avocado, diced tomatoes, sour cream, cilantro, and lime wedges

Steps:

  • Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. Stir to combine. Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.
  • Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts, about 15 minutes.
  • Serve warm with desired toppings.

Nutrition Facts : Calories 430, Carbohydrate 61 g, Cholesterol 25 mg, Fat 2, Fiber 15 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 8 g, TransFat 0 g

Tips:

  • Use quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Use ripe tomatoes, tender chicken, and a flavorful enchilada sauce.
  • Don't overcook the chicken: Chicken that is cooked for too long will become dry and tough. Cook it just until it is cooked through, about 10-12 minutes.
  • Use a variety of cheeses: A combination of cheeses will give the casserole a more complex and flavorful filling. Try using a combination of cheddar, Monterey Jack, and queso Oaxaca.
  • Don't be afraid to experiment: Feel free to add other ingredients to the casserole, such as beans, corn, or vegetables. You can also change up the spices to create a different flavor profile.
  • Let the casserole rest before serving: This will allow the flavors to meld and the casserole to set. Let it rest for at least 10 minutes before cutting and serving.

Conclusion:

Slow-cooked enchilada casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple tips, you can make a casserole that is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give slow-cooked enchilada casserole a try.

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