As a busy wife and mother of two young sons, I rely on this handy recipe for slow-cooker enchiladas. 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
Slow-Cooker Enchiladas Recipe photo by Taste of Home
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 chiles, 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)
Optional: Chopped tomatoes, minced fresh cilantro and sliced avocado
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.
Slow-Cooker Enchilada Tips
Can you use corn tortillas for slow-cooker enchiladas?
Like most enchilada recipes, you can use corn tortillas instead of flour tortillas to make this dish.
Can you use enchilada sauce in this slow-cooker recipe?
A 15-ounce can of red enchilada sauce or 1-3/4 cups homemade enchilada sauce can be used in this recipe in place of the combination of diced tomatoes and green chiles, water, chili powder, cumin, salt and pepper. Feel free to tweak our Mexican-inspired slow-cooker recipes with more or less of your favorite spices, too.
What do you serve with slow-cooker enchiladas?
Serve slow-cooker enchiladas with toppings like sour cream, chopped tomatoes, avocados, cilantro, green onion or sliced olives. Add a side of refried beans or rice for a complete meal.