Slow Cooker Enchilada Stack — Damn Delicious

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Slow Cooker Enchilada Stack

The easiest enchiladas you will ever make. Simply turn on your crockpot and forget all about it until you have the cheesiest, creamiest enchiladas ever!

My slow cooker and I have become very good friends this fall season. I’m not sure how it came to be but just last year, I think I made about 3 recipes in the Crock-Pot and called it a year.

But now, I’ve made 10 slow cooker recipes in the last month, and I have many, many, many more to come.

I may just be making up for lost time since I only started to use my slow cooker about 2 years ago.

Although I can’t help but think where the art of slow cooking has been my entire life as you can pretty much make anything and everything in a Crock-Pot.

Like these epic enchiladas. Yes, believe it or not, you can make enchiladas effortlessly in a Crock-Pot. It’s so easy, it’s practically fool-proof.

All you have to do is ground up some beef and stir in your veggies. That’s it! There’s absolutely no rolling or stuffing here.

What’s left from there is turning on your Crock-Pot. It doesn’t get easier than that!

Slow Cooker Enchilada Stack

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 4 hours, 5 minutes

Total Time: 4 hours, 20 minutes

Simply turn on your crockpot and forget all about it until you have the cheesiest and creamiest enchiladas ever! It’s so easy!

Ingredients:

  • 1 pound ground beef
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup salsa, homemade or store-bought
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 2 teaspoons Old El Paso™ taco seasoning mix
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce, divided
  • 4 9-inch flour tortillas
  • 2 cups shredded Mexican blend cheese, divided
  • 1 avocado, halved, seeded, peeled and diced, for serving
  • 1 Roma tomato, diced, for serving
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat.
  2. Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1/2 cup.
  3. Lightly coat the inside of a slow cooker with nonstick spray. Place 1 tortilla on the bottom of the slow cooker. Spread 1/3 ground beef mixture evenly over the top; sprinkle with 1/2 cup cheese. Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese.
  4. Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours.
  5. Serve immediately, garnished with avocado, tomato and cilantro, if desired.

Did you Make This Recipe?

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Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.

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77 comments

It’s unbelievable you can do enchiladas like this in the slow cooker…who knew! Great step shots..you have the patience of a saint 🙂

Yum! I’ve never tried making enchilada using a slow cooker but I can say slow cooker is my new BFF. 🙂

This looks AWESOME!

How do you serve this? Does it come out in wedges or do you spoon it into a bowl?

This is best when spooned into bowls.

Hi Chungah. Your enchiladas look SO good-pinning! I am in love with my slow cooker. This morning I had yogurt in one of my crock-pots, salsa in other, and apple butter in another. It makes food prep way easier (especially using up fall harvest), and I love how you can just fix and forget things for a while. I have 3 kids on the go, so it’s very helpful. Also, I love taking crock-pot cooking to the next level by sautéing the onions, carrots and celery of soups in a cast iron skillet before throwing them in the crock. Brings out the flavor. Looking forward to more crock-pot recipes from you, and I hope you have a great weekend!

Im sure you can also substitute shredded rotisserie chicken in place of the ground beef, no?

I tried the shredded chicken and ised corn tortillas it was the bomb!

Hi,
This looks SO good, but I am wondering what SIZE of crockpot did you use?
I noticed yours is round. I only have a small and a large oblong-shaped crockpots.
I guess I will cut the tortillas to fit. I just need to know if I should use my 3-qt CP or my 6-qt. Thanks.

Karen, I used a 3-qt crockpot but a 6-qt should work just fine with more tortillas.

How would you make a vegetarian version if this?

Carol, you can omit the ground beef and add more veggies as needed.

Would corn tortillas work?

Yeah girl, yeah! More crockpot recipes as winter is coming! *thumbsup*

Oh My Goodness! this looks delicious! I never knew you could actually do a tortilla stack inside a Slow Cooker without having it turn mushy! Now you’ve opened my eyes with all the possibilities out there!

I prepared this and put it in my crock pot this morning. I tasted the filling and it was delicious! The only thing i did different was use a can of tomatoes and green chiles (Rotel) instead of JUST the green chiles because that is all i had on hand, but you can’t have too many tomatoes! I can’t wait to have this for supper.
Thanks for ALL the great recipes Chungah!! I have made many of them!

Made this today. Substituted corn tortillas. It was delicious and very easy.

I made this and it was easy and delish! I think you could use tsp or a tofu meat to make it vegetarian!

I’m subbing ground turkey for the ground beef! I’m pretty sure my hubby is going to add this to his “favorites” list:)

Your recipes are consistently great. Very easy, quick, and versatile if you look to make something more challenging. Thank you for another great recipe!

Sorry for the double commenting, forgot to mention anything about the recipe! I also used an oval crock pot, substituted white corn tortillas for flour tortillas (used about 10-12 tortillas), and made an enchilada sauce recipe from scratch (I didn’t have any enchilada sauce on hand during the kids’ nap time). The filling tasted delicious and I can’t wait to try the final product!

Hi, This look’s so yummy.What kind of nonsticking spray do you use?And do you spray the bottom,and sides?

I prefer to use Pam, and yes, it is best to spray the bottom and sides.

Just curious don’t the tortillas get soggy? I was thinking about just leaving them on the side and adding the mixture after.

It’s the same texture as making enchiladas!

Katie, the first time I made this I dipped the tortillas in a paste made with chili powder, garlic powder, and water and fried them in vegetable oil. They turned out delicious. I forgot to do that this time and they were pretty soggy.

Yes mine got like raw bread dough. Next time I will use corn tortillas or chips.

would this work in the oven too?

Made this for supper tonight. Very easy and turned out great! Smells really great when cooking and tastes just as good!!

Why the 1/2 cup reserve? Never says what to do with it.

Glenn, it is used at the very end:

Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese.

Wow, I would have never thought it would turn out that great or cut that easy. Fabulous. Thank you for sharing

The flavor was great but our shells did not stay together. I probably won’t be making this again

Thank you for trying my recipe! However, “shells” are not used here. The recipe calls for 4×9-inch flour tortillas.

My gas stove has been disconnected for a few months due to a remodeling project so I have been really relying on my crockpot for meals. I’ve made your spinach and artichoke dip and your teriyaki chicken (both YUM!) so I figured I couldn’t go wrong with another of your slow cooker recipes. I made this bake tonight for dinner. Wow, it was absolutely delicious…like 3 bowls in a row delicious!! I made a few tweaks…only used 1/2 can black beans, did 1 can of rotel in the place of salsa and green chiles, used a mix of sharp cheddar and pepper jack cheese, I doubled the amount of taco seasoning, added a few dashes of Tabasco for some extra spice and I also topped it with sour cream along with the fresh cilantro after serving it up. My husband gave me a fist pump. Thanks for the awesome dinner! I’m definitely going to do this again…maybe I’ll try it with chicken. Btw, I think this recipe would also be great as a dip – just leave the flour tortillas out and serve with tortilla chips.

Your changes sound interesting, but I would also try it just as it its written. It is delicious as is.

Very yummy recipe..the only downside was that the flour tortillas were gummy, raw tasting and just gross. I will omit them next time and serve them after.

Going to try recipe this coming week, going shopping for ingredients, what i need to know is what is a good bean substitution for the black beans . The recipe sounds awesome but I cant stand black beans.

Venus, it may be best to omit the beans in its entirety then.

You can use ranch style beans or pinto beans or red kidney beans in place of black beans

THIS RECIPE HAD GREAT FLAVOR! THE ONLY THING I’D CHANGE WOULD BE USING CORN TORTILLAS INSTEAD OF FLOUR. THE FLOUR TORTILLAS WERE REALLY SLIMY. BUT OVER ALL A GREAT RECIPE.

Is there nutritional info for this recipe?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Can this be frozen

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

It never said when to add the taco seasoning

Casey, please refer to the second step:

Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1/2 cup.

Thank you they were great I think I had too much to drink that day and missed that one step LOL but anyway thank you for sharing I loved it thanks

Made this today with shredded rotisserie chicken breast. It was delicious. My husband said at least 8 times how good it was. I used a large oval crock pot and it worked out just fine. In addition to some avocado and fresh cilantro, I served this with plain Greek yogurt. My husband has already asked me to make this again.

Tomorrow I plain to make the honey sesame chicken and serve it over brown rice. Thank you very much for this site!

Made this and yes, my tortillas were soggy. I was afraid of that 🙁 the beef mixture is super delicious though! I’ll leave the tortillas out next time.

Yet again, another winner. Gosh, I’m starting to think your site is all I need for my meal planning 😉

So stinkin’ delicious and easy. I don’t know if anybody already posted this, but for a little extra protein and oomf to make it go further (in an inexpensive way), I also did an extra layer of retried beans and cheese. YUM. It was a winner in my little family with a big stomach.

I tried this and it is great. It reminds me of a dish that I can no longer find which was an “enchilada torte”. The enchilada torte tasted very similar, except it was served with a fried egg on top of each serving and covered in chopped lettuce.

Delicious and satisfying. I left out the green chiles because of the heat and used your homemade enchilada sauce recipe split in half to make two cups for this dish. Thank you for the recipe

Do you think I can put it on low for 8hrs? I was planning to make/put it together the night before and refrigerate, then turn it on before I go to work so it’s ready when I get home. My only LOW options on my crockpot are for 8 and 10hrs.

8 hours may be a bit too long!

Use a light timer — test it the night before. If the crock pot turns on when the timer is set, you can just set it for the right time the next day. 🙂

We tried this tonight, and it was delicious! It is the best recipe I’ve ever made in a crockpot, and let me tell you, I’ve tried many! It is relatively easy to make and I plan on adding it to my “regular” meal dishes. I didn’t change a thing in the recipe except for the brand names used. I loved that the tortillas absorbed the juices. I know some people didn’t like that texture, but we found it appealing. Keep up the great work. I’m looking forward to trying more of your recipes!

I made this (with chicken instead of beef) and have eaten it for lunch and dinner the past two days! I’m looking forward to having it for lunch and dinner tomorrow too! I never eat leftovers that often.

OK I am making this for Super Bowl Sunday, with veggie crumbles instead of ground beef, thx

This recipe was awful I am glad I did a trial run on it. The tortillas turned out (gloppy if that is a word) I would not make it again. I wasted a lot of money on this. If I did something wrong I need to know I followed the recipe to a T.

Oh no – I hate it when a recipe doesn’t turn out well!

I’d love to help troubleshoot what went wrong here. What do you mean by gloppy? The tortillas are not meant to be crispy – they should have the consistency similar to traditional enchiladas.

They turned completely mushy like they were still raw. They were not like traditional enchiladas at all. I used flour tortillas, maybe I should try corn tortillas if I make them again. Should I have done something with the tortillas besides just putting them in from the package?

Raw? That’s so strange! I’ve never had any issues using flour but I know some of my readers used corn and had great results.

Chungah, Kim on 08/18/15 and S Calfee 11/01/15 had the same problem with the tortillas. Does the brand of tortilla make a difference?

The brand should not make a difference.

People complaining about how the tortillas turned out clearly don’t know how enchiladas taste. They soak up the enchilada sauce as they cook. For you to expect something crispy is almost funny. The tortillas are supposed to be soft (or “mushy”) from soaking up all of the juices and flavor! Yum!

Ahhhh Chungah! I misread the directions as 4-9 tortillas instead of 4 9-inch tortillas. Will this greatly change the outcome? Should I add extra enchilada sauce?? Help!

You can always use less or cut them up! 🙂

Hi! I’ve made this once before and it is DELICIOUS as is! Today I’m making a double batch (one for us and one for a friend), but I’d like to bake one of them traditionally. Do you have an idea for what temperature and how long I should bake them for? Thanks for your help – GREAT RECIPES!!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I made this last night and I just loved it. Yum. Thanks.

I made this for the first time tonight. One of the best recipies I’ve tried so far. It was so delicious. Thanks

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