Slow Cooker Enchiladas
Transform your weeknight dinners with these delectable Slow Cooker Enchiladas, a hands-off, flavor-packed meal that’s as easy as it is satisfying. Featuring seasoned ground beef or turkey, hearty black beans, sweet corn, and a medley of warm spices, these enchiladas are lovingly layered with enchilada sauce and melted cheddar and Monterey Jack cheeses for a gooey, savory finish. The slow cooker does all the heavy lifting, leaving you with tender, sauce-soaked tortillas that practically melt in your mouth. With just 20 minutes of prep time, this recipe is perfect for busy families or meal prep enthusiasts. Garnished with fresh cilantro and optionally paired with sour cream, these enchiladas are a comforting crowd-pleaser that’s sure to become a regular in your dinner rotation. Keywords: slow cooker enchiladas recipe, easy enchiladas, crockpot enchiladas, Mexican-inspired dinner, family meal prep.
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground turkey)
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 2 cups Enchilada sauce
- 8 Flour tortillas (6-inch size)
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Cooking spray
- 0.25 cup Chopped fresh cilantro (for garnish)
- 1 as needed Sour cream (optional, for serving)
Instructions
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat.
Add the diced onion and minced garlic to the skillet. Cook until the onion is softened, about 3-4 minutes.
Stir in the black beans, corn kernels, chili powder, cumin, salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat.
Spray the inside of your slow cooker with cooking spray to prevent sticking.
Spread 1/2 cup of enchilada sauce on the bottom of the slow cooker.
Place a tortilla on a flat surface. Add a scoop of the beef and bean mixture to the center of the tortilla, along with a sprinkle of cheddar and Monterey Jack cheeses (about 2 tablespoons each). Roll the tortilla tightly and place it seam-side down in the slow cooker.
Repeat with the remaining tortillas and filling, arranging them in a single layer or slightly overlapping, depending on the size of your slow cooker.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the slow cooker.
Sprinkle the rest of the shredded cheddar and Monterey Jack cheeses over the top.
Cover the slow cooker with its lid and cook on low for 4 hours, or until the cheese is melted and bubbly and the tortillas are softened.
Once done, carefully remove the enchiladas from the slow cooker using a spatula.
Garnish with chopped fresh cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
4588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.6 g | 341% | |
| Saturated Fat | 137.0 g | 685% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 8920 mg | 388% | |
| Total Carbohydrate | 314.7 g | 114% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 32.0 g | ||
| Protein | 251.4 g | 503% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3920 mg | 302% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 4246 mg | 90% | |
*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.
