Crock Pot Stacked Enchiladas
Transform your weeknight dinner routine with these irresistible Crock Pot Stacked Enchiladas! Layers of tender flour tortillas are piled high with savory seasoned ground beef, hearty black beans, zesty red enchilada sauce, and gooey melted Mexican blend cheese, all slow-cooked to perfection. This hands-off, low-effort recipe delivers maximum flavor with minimal prep, making it a perfect choice for busy nights or family gatherings. The crock pot does all the heavy lifting, ensuring the enchiladas come out perfectly warm and bubbly every time. Serve with tangy sour cream, creamy guacamole, or fresh cilantro for the ultimate Tex-Mex feast. Perfect for meal prep or serving a crowd, these stacked enchiladas are destined to become a new family favorite!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 15 ounces Red enchilada sauce
- 4 ounces Green chilies, diced
- 6 pieces Flour tortillas (medium, 8-inch)
- 2 cups Mexican blend cheese, shredded
- 1 cup Black beans, drained and rinsed
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Vegetable oil (for cooking)
Instructions
Heat the vegetable oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles, about 6-8 minutes.
Add the diced onion and minced garlic to the skillet. Cook for another 3-4 minutes, until the onion is translucent and fragrant.
Drain any excess grease from the skillet. Stir in half of the enchilada sauce and the diced green chilies. Season with salt and pepper, then remove from heat.
In the bottom of the crock pot, spread a small amount of enchilada sauce to prevent sticking.
Place one tortilla on the bottom of the crock pot. Spread a layer of the beef mixture, followed by some black beans, a sprinkle of cheese, and a drizzle of the enchilada sauce.
Repeat the layering process (tortilla, beef mixture, beans, cheese, and sauce) until all the tortillas are used, finishing with a final layer of sauce and a generous topping of 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 layers are heated through.
Once done, garnish with fresh cilantro. Allow to sit for 5-10 minutes before slicing into wedges and serving.
Serve warm with your favorite toppings such as sour cream, guacamole, or extra hot sauce.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 337 mg | 26% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 423 mg | 9% | |
*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.
