Best 9 Slow Cooked Enchilada Dinner Recipes

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In the realm of effortless and comforting meals, slow-cooker enchiladas emerge as a culinary masterpiece. With the magic of slow cooking, tender shredded chicken or beef, enveloped in a flavorful enchilada sauce, melds seamlessly with layers of corn tortillas, melted cheese, and an array of colorful fillings. Served piping hot, these enchiladas offer a symphony of flavors, a delightful fusion of Mexican and Tex-Mex influences. Prepare to embark on a culinary adventure as we explore the secrets to crafting the ultimate slow-cooked enchilada dinner, transforming your kitchen into a haven of aroma and taste.

Here are our top 9 tried and tested recipes!

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-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.

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.

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 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-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

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



Slow-Cooker Enchiladas image

As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. -Mary Luebbert, Benton, Kansas

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 4 servings.

Number Of Ingredients 15

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas (6 inches)
Chopped tomatoes, minced fresh cilantro and sliced avocado, optional

Steps:

  • In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.

Nutrition Facts : Calories 734 calories, Fat 32g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 1672mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 11g fiber), Protein 49g protein.

SLOW COOKER ENCHILADA DINNER



Slow Cooker Enchilada Dinner image

Make and share this Slow Cooker Enchilada Dinner recipe from Food.com.

Provided by Suzanne Metz

Categories     Meat

Time 5h30m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 11

1 1/2 lbs lean ground beef
2 small onions, chopped
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 teaspoons chili powder
2 (10 3/4 ounce) cans condensed cream of mushroom soup
3 (10 ounce) cans enchilada sauce
1 (4 1/2 ounce) can chopped green chilies
2 cups sharp cheddar cheese, divided
1/2 cup chopped fresh cilantro
10 -15 tortilla chips, each bowl

Steps:

  • In a 10 inch skillet camelized onion in olive oil. Add garlic. Cook ground beef until thoroughly cooked; drain. Stir in soup, chilies,enchilada sauce and cilantro.
  • Mix 1 cup of sharp cheddar cheese into mixture, stirring well.
  • Pour mixture into slow cooker. Sprinkle 1 cup of sharp cheddar cheese on top and place lid.
  • Cook on low heat for 5 hours.
  • Let stand for 5 minutes before serving.

Nutrition Facts : Calories 273.8, Fat 18.3, SaturatedFat 7.3, Cholesterol 56.6, Sodium 958.1, Carbohydrate 9.6, Fiber 1, Sugar 2.7, Protein 17.5

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • Be sure to brown the ground beef thoroughly before adding the other ingredients.
  • Don't be afraid to experiment with different types of cheese and toppings.
  • Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.
  • Make sure to preheat your oven before baking the enchiladas.
  • Cover the enchiladas with foil during baking to prevent them from drying out.
  • Let the enchiladas cool slightly before serving.

Conclusion:

Slow-cooked enchilada dinners are a delicious and easy way to feed your family or friends. With a few simple ingredients and a little time, you can create a meal that everyone will enjoy. So next time you're looking for a quick and easy dinner idea, give slow-cooked enchiladas a try.

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