Best 7 Slow Cooker Beef Enchiladas Recipes

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If you're looking for an easy and delicious slow cooker recipe, look no further! Slow cooker beef enchiladas are a hearty and flavorful dish that is perfect for a weeknight dinner or a weekend party. Tender beef, flavorful enchilada sauce, melted cheese, and soft tortillas come together to create a truly unforgettable meal. With just a few simple ingredients and minimal prep time, you can have this delicious dish on the table in no time. So fire up your slow cooker and let's get started!

Let's cook with our recipes!

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 ENCHILADAS



Slow Cooker Enchiladas image

If you love meals that are super easy, totally tasty and use only a few simple ingredients then you are in luck! These slow cooker enchiladas come together in minutes for a delicious dinner the whole family will enjoy!

Provided by Jennifer Draper

Categories     Main Course

Time 3h20m

Number Of Ingredients 6

2 pounds ground beef (93% lean)
2 jalapeno peppers (seeded and diced)
8 oz cream cheese (softened)
8 taco sized flour tortillas (or 4 large burrito sized)
3 cups enchilada sauce
8 oz shredded cheese blend

Steps:

  • Add ground beef and diced jalapeño to skillet and cook while breaking apart with spatula until beef is cooked through and jalapeño is tender
  • Stir in cream cheese until smooth, stir in about 1/2 cup enchilada sauce and remove from heat
  • Add 1 cup enchilada sauce in bottom of casserole slow cooker
  • Divide filling among tortillas and add to slow cooker seam side down
  • Top with remaining sauce and shredded cheese
  • Cook on high for 2 hours or low for 4 hours until heated through and cheese melted

Nutrition Facts : Calories 525 kcal, Carbohydrate 24 g, Protein 34 g, Fat 31 g, SaturatedFat 15 g, Cholesterol 131 mg, Sodium 1349 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

SLOW-COOKED BEEF ENCHILADAS



Slow-Cooked Beef Enchiladas image

Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 6 enchiladas.

Number Of Ingredients 11

1 boneless beef chuck roast (1-3/4 pounds)
1 envelope taco seasoning
1 medium onion, chopped
1 cup beef broth
2 tablespoons all-purpose flour
1 tablespoon cold water
6 flour tortillas (8 inches)
1 can (4 ounces) chopped green chiles
1-1/2 cups shredded Mexican cheese blend, divided
1 can (10 ounces) enchilada sauce
Optional: Chopped lettuce and chopped tomatoes

Steps:

  • Rub roast with taco seasoning. Transfer to a greased 3-qt. slow cooker. Top with onion and broth. Cook, covered, on low 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve 1/2 cup cooking juices in a saucepan; discard remaining juices. Skim fat from reserved juices. Shred beef with 2 forks; return to slow cooker., In a small bowl, mix flour and cold water until smooth; add to saucepan. Cook and stir 2 minutes or until thickened. Stir into meat mixture., Preheat oven to 425°. Spoon 1/2 cup meat mixture off center on each tortilla; top with chiles and 2 tablespoons cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, top with chopped lettuce and tomatoes.

Nutrition Facts : Calories 551 calories, Fat 26g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 1388mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 38g protein.

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

EASY CROCK POT BEEF ENCHILADAS



Easy Crock Pot Beef Enchiladas image

This is an easy version of my easy oven baked beef enchiladas. There is probably a recipe like this, but I didn't use one and will make it often as it turned out well. It's also very easy. My hubby was hungry for this, but I wasn't going to be home, so I threw this together about 2 pm. He got home about 6 pm and said the smell was so good, he didn't take time to change clothes. I came in about 8 pm and even tho he had turned it off, it was warm and very good. Be sure not to over-cook as it will be dry and the tortillas tough on the edges. I think 4 hours would be the perfect amount of time. Serve with warm flour tortillas and butter or chips.

Provided by peppermintkitty

Categories     One Dish Meal

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef, browned
1 medium diced onion
1 (14 1/2 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies (mild or hot)
1 (10 1/2 ounce) can cheese soup (I was out of cream of chicken)
1 1/2-2 cups grated cheese (I used mild cheddar)
1 (1 1/4 ounce) package taco seasoning (or make your own with chili, cumin, onion, and garlic powder to = 3T)
1 cup milk
10 -11 corn tortillas

Steps:

  • Brown hamburger and onion together.
  • Drain excess fat and add diced tomatoes (with juice).
  • Add chopped chilies and taco seasoning.
  • Simmer 5 minutes.
  • Spray inside of crock with cooking spray and place 4 corn tortillas in the bottom and spread 1/2 of the meat mixture.
  • Spread 1/2 the can of cheese soup on top of meat and place 3 more tortillas on top of cheese soup.
  • Pour in remaining meat mixture and place 3-4 more corn tortillas on top.
  • Spread remaining can of cheese soup on tortillas and sprinkle 1 1/2 to 2 cups shredded cheese.
  • Pour 1 cup milk evenly over top--do not stir.
  • Put on lid and cook on low up to 5 hours.

TEQUILA SLOW-COOKED BEEF ENCHILADAS



Tequila Slow-Cooked Beef Enchiladas image

I get requests for this recipe all the time! I have made it with chicken and leftover Thanksgiving turkey as well, but beef is my favorite!

Provided by victoria koontz

Categories     100+ Everyday Cooking Recipes

Time 14h25m

Yield 12

Number Of Ingredients 13

1 (3 pound) beef roast
3 cups tequila
3 jalapeno peppers, seeded and diced
6 cloves garlic, smashed and diced
3 cups uncooked rice
2 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) can refried beans
2 (6 ounce) cans diced green chile peppers, divided
4 (7.75 ounce) cans spicy enchilada sauce
2 (12 fluid ounce) cans mild enchilada sauce
2 (6 ounce) cans tomato paste
1 (12 ounce) bag shredded Mexican cheese blend
12 (12 inch) flour tortillas, or more as needed

Steps:

  • Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
  • Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
  • Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
  • Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
  • Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
  • Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
  • Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.

Nutrition Facts : Calories 1015.3 calories, Carbohydrate 103.7 g, Cholesterol 82.1 mg, Fat 34.5 g, Fiber 13.8 g, Protein 40 g, SaturatedFat 14.3 g, Sodium 2272.1 mg, Sugar 7.5 g

SLOW COOKER ENCHILADA STACK RECIPE



Slow Cooker Enchilada Stack Recipe image

This recipe has everything that regular enchiladas do, it's just stacked in your slow cooker instead of rolled into a pan.

Provided by Camille Beckstrand

Categories     Main Course

Time 3h15m

Number Of Ingredients 15

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)

Steps:

  • 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 Facts : Calories 730 kcal, Carbohydrate 65 g, Protein 41 g, Fat 36 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1433 mg, Fiber 20 g, Sugar 9 g, ServingSize 1 serving

Tips:

  • Use a chuck roast or another tough cut of beef for the best results. These cuts of meat will become tender and flavorful after cooking in the slow cooker.
  • Be sure to brown the beef before adding it to the slow cooker. This will help to develop flavor and prevent the meat from becoming dry.
  • Use a flavorful salsa for the best results. A salsa with a medium or hot heat level will add a nice kick to the enchiladas.
  • Be sure to shred the beef before adding it to the tortillas. This will help to distribute the meat evenly and make it easier to eat.
  • Top the enchiladas with your favorite toppings, such as cheese, sour cream, and guacamole.

Conclusion:

Slow cooker beef enchiladas are a delicious and easy meal that can be enjoyed by the whole family. They are perfect for a weeknight dinner or a casual gathering. With a few simple ingredients and a little time, you can have a flavorful and satisfying meal that everyone will love.

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