Beyond Easy Crock Pot Enchiladas
Elevate your weeknight dinner game with these Beyond Easy Crock Pot Enchiladas, a simple yet flavor-packed recipe that brings the classic Tex-Mex favorite right to your slow cooker. With minimal prep and hearty layers of shredded chicken or ground beef, vibrant red enchilada sauce, corn tortillas, black beans, frozen corn, and a generous sprinkle of shredded Mexican blend cheese, this dish is as comforting as it is effortless. Perfect for busy families, this hands-off meal cooks to melty perfection in just four hours, leaving you with bubbling layers of cheesy goodness and bold Southwest flavors. Garnish with sour cream and fresh cilantro for a restaurant-quality finish, and serve up this crowd-pleaser straight from the crock pot—ideal for feeding a hungry table on any occasion.
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Recipe Information
Ingredients
- 3 cups cooked shredded chicken or ground beef
- 2 cups red enchilada sauce
- 10 pieces corn tortillas
- 3 cups shredded Mexican blend cheese
- 1 cup black beans (drained and rinsed)
- 1 cup frozen corn
- 1 can (4 ounces) diced green chiles
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons fresh cilantro (optional, chopped for garnish)
Instructions
Spray the inside of your crock pot with non-stick cooking spray or use a crock pot liner for easy cleanup.
Pour a thin layer of enchilada sauce (about 1/4 cup) on the bottom of the crock pot to prevent sticking.
Place 2-3 corn tortillas on top of the sauce, tearing them as needed to fit and cover the bottom.
Spread 1 cup of the cooked shredded chicken or ground beef over the tortillas.
Sprinkle 1/3 cup of black beans and 1/3 cup of frozen corn evenly over the chicken or beef layer.
Add 2 tablespoons of diced green chiles for flavor (optional, but recommended).
Top with 1/2 cup of the shredded cheese and 1/2 cup of enchilada sauce, spreading evenly to cover.
Repeat the layering process (tortillas, meat, beans, corn, chiles, cheese, and sauce) until all ingredients are used, ending with a layer of tortillas topped with enchilada sauce and the remaining cheese.
Cover the crock pot with the lid and cook on low for 4 hours, or until the cheese is melted and bubbly and the dish is heated through.
Once done, turn off the heat and let the crock pot enchiladas sit for 10 minutes before serving to allow the layers to set.
Serve warm, topped with sour cream and chopped cilantro, if desired.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.6 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 495 mg | 38% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
