Easy Slow Cooker Enchiladas Recipe - Allrecipes.com
Easy Slow Cooker Enchiladas Recipe
  • READY IN 5+ hrs

Easy Slow Cooker Enchiladas

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 hrs 15 mins
  • READY IN

    5 hrs 30 mins

Directions

  1. 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.
  2. Mix Cheddar cheese and Monterey jack cheese together in a bowl.
  3. 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.
  4. Cook on Low until heated through, 5 to 7 hours.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2014

I tried this recipe the other day and it was REALLY good. The photo I added is before I had put it in the crock pot. I suggest adding a little more water while it is cooking because it was pretty dry when it was done.

 
Most Helpful Critical Review
Apr 07, 2013

I made sure to spray the bottom of my crockpot before I layered in the enchilada ingredients. Instead of water, I used enchilada sauce and I layered a little on the bottom of the crockpot before starting with the tortilla layer (I wanted to start with the tortilla on the bottom as to have a sturdy bottom when I went to remove it from the crockpot) and a little over the top when I ended with the tortilla/cheese. I served this with mexican rice and refried beans. Not a bad dinner but I think this would have turned out better had I just baked it in the oven. It was a lot of work trying to layer it in the crockpot for a "quick" dinner for me.

 
Apr 12, 2013

I also greased my crock pot. I followed the recipe as written and my entire family loved it. I heated up a spicy chipotle sauce and a roasted Pasilla chile sauce and served them in little bowls on the side letting everyone choice there own heat level. Mom liked it as is and so did I but I also enjoyed it with mild and smoky flavor of the chile sauce. Bill went for the spice. I served this with greens and bacon. As I said everyone enjoyed this dish very much.

 
Feb 09, 2014

It's easy to make and absolutely delish! Mine turned out a little runny but still good.

 
Feb 08, 2015

This was very good.I used flour tortillas. Put together Saturday night. Sunday morning plugged it in before church. Had dinner all done when we got back home.

 
Dec 28, 2014

I have been making this for many years after finding it in the TOH magazine. It is such a simple recipe that can easily be altered to fit your taste (although I never have). We do use flour tortillas, but have no doubt that corn tortillas would be just as good {or better}...I may just try them next time! Note: The photo added was taken before I actually turned the slow cooker on. After 3 - 4 hrs on low, it turns into cheesy goodness! Great topped with lettuce, black olives, and sour cream too.

 
Jul 02, 2014

My kids don't like big chunks of veggies so I minced the onions, green peppers, and garlic in a food processor beforehand. The enchiladas were delicious!!

 

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Nutrition

  • Calories
  • 614 kcal
  • 31%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 31.1 g
  • 48%
  • Fiber
  • 12.7 g
  • 51%
  • Protein
  • 44.3 g
  • 89%
  • Sodium
  • 1216 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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