Stacked Crock Pot Enchiladas
Transform your weeknight dinner routine with these irresistibly easy Stacked Crock Pot Enchiladas! Loaded with layers of savory ground beef or turkey, hearty black beans, sweet corn, and an aromatic medley of chili powder, garlic, and cumin, these enchiladas bring bold Tex-Mex flavors right to your slow cooker. Tender flour tortillas soak up the rich, zesty enchilada sauce while melted Mexican blend cheese creates a gooey, golden topping that’s impossible to resist. This no-fuss, one-pot recipe is perfect for busy days, requiring just 15 minutes of prep before cooking low and slow to perfection. Garnish with fresh cilantro, green onions, or a dollop of sour cream for a customizable finishing touch. Whether for family dinners or casual entertaining, these crock pot enchiladas are guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound Ground beef or turkey
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 15 ounces Enchilada sauce
- 15 ounces Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 6 pieces Flour tortillas (8-inch)
- 2 cups Shredded Mexican blend cheese
- 2 tablespoons Green onions, sliced (optional, for garnish)
- 2 tablespoons Cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
In a large skillet over medium heat, cook the ground beef or turkey until browned and fully cooked, about 5-7 minutes. Drain any excess grease.
Add the diced onion and minced garlic to the skillet and cook for 3-4 minutes until softened and fragrant.
Stir in the enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Mix well and let it simmer for 2-3 minutes. Remove from heat.
Spray the inside of your crock pot with non-stick cooking spray or lightly grease it with oil to prevent sticking.
Place one flour tortilla at the bottom of the crock pot. Spread a layer of the enchilada filling (approximately 1 cup) evenly over the tortilla.
Sprinkle a layer of shredded cheese (about 1/3 cup) over the filling.
Repeat the layering process—tortilla, filling, cheese—until all the ingredients are used up, ending with a layer of filling topped with cheese.
Cover the crock pot and cook on low for 4 hours, or until the cheese is fully melted and bubbly and the flavors are well combined.
Once cooked, turn off the crock pot and let the enchiladas rest for 10 minutes before cutting to allow the layers to set.
Garnish with sliced green onions, chopped cilantro, and a dollop of sour cream, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 6.2 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 397 mg | 31% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 695 mg | 15% | |
*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.
