crockpot enchiladas

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I adopted this recipe from a very sweet chef: CBW. "My mom found this in a TOH magazine and passed the recipe on to me (well, I begged her for it after she made it!(=) I love good crockpot recipes and this one is no exception. There are some other enchilada recipes on here, but this one was a little different, so, I decided to add it to the database! I hope you'll enjoy it, too!"

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Ingredients [?]

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  • add   1/2 cup chopped green peppers
  • add   1 cup shredded sharp cheddar cheese (4 oz)
  • add   1 cup chopped onions
  • add   1 (16 ounce) can pinto beans or kidney beans
  • add   1/4 teaspoon pepper
  • add   1 (15 ounce) can black beans
  • add   6 flour tortillas (6 or 7-inch)
  • add   1 cup shredded monterey jack cheese (4 oz)
  • add   1 lb ground beef
  • add   1 teaspoon chili powder
  • add   1 (10 ounce) can diced tomatoes with mild green chilies
  • add   1/2 teaspoon ground cumin
  • add   1/3 cup water
  • add   1/2 teaspoon salt


  1. In a skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain.
  2. Add the next 8 ingredients; bring to a boil.
  3. Reduce heat; cover and let simmer for 10 minutes.
  4. Combine cheeses.
  5. In a 5 qt slow-cooker, layer about 3/4 cup beef mixture, on tortilla and about 1/3 cup cheese.
  6. Repeat layers until ingredients are used up.
  7. Cover and cook on low for 5-7 hours or until heated through.
  8. Enjoy!