Crock Pot Enchiladas
Transform weeknight dinners with these irresistible Crock Pot Enchiladas, a comforting and family-friendly meal that combines the convenience of slow cooking with the bold flavors of a Mexican favorite. This layered masterpiece features tender ground beef, zesty spices, black beans, sweet corn, and diced green chiles, all smothered in rich enchilada sauce and gooey melted cheddar cheese. The use of soft flour tortillas creates a delicious texture as the layers meld together during slow cooking. With just 15 minutes of prep time, this crock pot recipe is perfect for busy schedules, delivering a hearty, hands-off dinner that serves up to six. Serve with a dollop of sour cream, fresh avocado, or a sprinkle of cilantro for the ultimate finishing touch. Bursting with crowd-pleasing flavors and perfect for leftovers, these easy slow cooker enchiladas will quickly become a go-to favorite in your home.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cups enchilada sauce
- 6 medium flour tortillas
- 2 cups shredded cheddar cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 can (4 oz) diced green chiles
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp pepper
Instructions
In a large skillet, cook the ground beef over medium heat until browned and fully cooked, about 7-10 minutes. Drain any excess fat.
Add the diced onion to the skillet with the cooked beef and cook for 2-3 minutes, stirring occasionally, until the onion becomes soft and translucent.
Stir in the garlic powder, chili powder, ground cumin, salt, and pepper. Mix well to coat the beef mixture with the spices. Remove from heat.
In a medium bowl, combine the black beans, corn, and diced green chiles. Mix well.
Grease the inside of the crock pot with nonstick cooking spray or lightly coat with oil to prevent sticking.
Spread a thin layer of enchilada sauce at the bottom of the crock pot.
Place one or two tortillas (cutting to fit as necessary) over the sauce to form an even layer.
Add a layer of the cooked beef mixture, followed by a layer of the black bean-corn mixture, and then a layer of shredded cheddar cheese.
Pour a small amount of enchilada sauce over the layers, spreading it evenly.
Repeat the layering process (tortillas, beef mixture, black bean-corn mixture, cheese, and sauce) until all the ingredients are used, finishing with a layer of cheese on top.
Cover the crock pot with its lid and cook on low for 4 hours, or until the cheese is melted and bubbly, and the flavors are fully combined.
Once cooked, let the enchiladas rest in the crock pot for 5-10 minutes before serving.
Cut into wedges or scoop out servings with a large spoon and garnish with your favorite toppings such as sour cream, diced avocado, chopped cilantro, or sliced jalapeños.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.3 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 388 mg | 30% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 554 mg | 12% | |
*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.
