Slow Cooker Enchiladas

Slow Cooker Enchiladas

557
AIMS312 0

"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."
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Ingredients

1 h 5 m servings 712 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 712 kcal
  • 36%
  • Fat:
  • 45.6 g
  • 70%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 40.9 g
  • 82%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 2089 mg
  • 84%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Cover, and cook on High for 45 minutes to 1 hour.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

557
  1. 732 Ratings

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Most helpful positive review

After reading many of the reviews on this recipe, I modified the dish as follows: slow-cooked a 1&1/2 lb roast and diced yellow onion all day in two cans of soup, taco seasoning and 1/2 C water....

Most helpful critical review

I was excited when I saw this on the weekly email. Slow Cooker Enchiladas, what a great idea. I was dissapointed as soon as I saw the ingredient list. with plastic/fake ingredients like "Taco ...

After reading many of the reviews on this recipe, I modified the dish as follows: slow-cooked a 1&1/2 lb roast and diced yellow onion all day in two cans of soup, taco seasoning and 1/2 C water....

We had a potluck at work last week and our notice was the day before at 4:30. GEE, THANKS!!! Seeing that I didn't have much time to prepare, I found this recipe and figured it would be quick a...

This was very tasty! I altered the recipe a bit though... In slow cooker I used 4 frozen chicken breasts with the soups and taco seasoning. Cooked all day and then shredded the chicken and ad...

I was excited when I saw this on the weekly email. Slow Cooker Enchiladas, what a great idea. I was dissapointed as soon as I saw the ingredient list. with plastic/fake ingredients like "Taco ...

Definately do not use flour tortillas - it turns into mush.

Over all a very good recipe! I made a few alterations based on some other reviews, which I would suggest to others: Use at least 1.5 lbs of beef. Substitute regular soup w/ healthy choice low...

I sit here with the serving spoon eating the last little tidbits from the crock – couldn’t let any of it go to waste – it’s that yummy. Never imagined that the soups would leave this dish tasti...

Made this recipe exactly as stated (except adding sliced black olives to the top), and it was just OK; it was kind of bland, even though I used spicy taco seasoning for the beef. But when serv...

A yummy dish! I slimmed it down by using the Healthy Request Campbell's soups (you could even use just one can in my opinion), cut the cheese in half and used reduced fat cheese. I also added f...