Easy Crock Pot Beef Enchiladas
Bring the flavors of Mexican comfort food straight to your table with these Easy Crock Pot Beef Enchiladas, a fuss-free recipe that’s perfect for busy weeknights! Tender flour tortillas are stuffed with a rich, seasoned ground beef filling, then smothered in red enchilada sauce and melted Mexican blend cheese—all slow-cooked to perfection in your crock pot. With just 15 minutes of prep, this hands-off recipe lets the slow cooker do all the work, delivering bold, savory flavors that your family will love. Customize with your favorite toppings like sour cream, fresh cilantro, or zesty jalapeños for a dish that’s as versatile as it is delicious. Perfect for a family dinner or casual gatherings, these slow-cooker enchiladas are guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 cups Red enchilada sauce
- 8 small Flour tortillas
- 2 cups Shredded Mexican blend cheese
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoons Black pepper
- 1 as desired Optional toppings: sour cream, chopped cilantro, sliced jalapeños, diced tomatoes
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
Add the diced onions and garlic to the skillet. Cook until softened, about 3 minutes.
Stir in the chili powder, cumin, salt, and black pepper. Mix well and remove from heat.
Spread 1/2 cup of enchilada sauce on the bottom of the crock pot to prevent sticking.
Fill each tortilla with about 1/4 cup of the cooked beef mixture, a sprinkle of shredded cheese, and roll tightly. Place the rolled enchiladas seam-side down in the crock pot.
Repeat until all tortillas are filled and placed in the crock pot in a single layer or slightly overlapping if necessary.
Pour the remaining enchilada sauce evenly over the enchiladas, ensuring they are covered. Sprinkle the rest of the shredded cheese on top.
Cover the crock pot with its lid and set to cook on low for 4 hours or high for 2 hours.
Once done, check that the enchiladas are heated through and the cheese is melted and bubbly.
Carefully remove the enchiladas with a spatula and serve hot. Garnish with your choice of toppings such as sour cream, chopped cilantro, sliced jalapeños, or diced tomatoes.
Nutrition Facts
Calories |
3113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 9580 mg | 417% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 21.8 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2148 mg | 165% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1514 mg | 32% | |
*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.
