SLOW COOKER ENCHILADAS
An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
Provided by AIMS312
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
- In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
- Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
- Cover, and cook on High for 45 minutes to 1 hour.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g
CROCK POT GROUND BEEF ENCHILADA CASSEROLE
Provided by The Farmwife Cooks
Number Of Ingredients 9
Steps:
- In a medium skillet brown ground beef until no longer pink; drain.
- Add the taco seasoning, 1/3 cup of water and refried beans; stir until combined.
- In a medium bowl add the enchilada sauce, cream of mushroom soup and milk; mix until blended.
- Spray your slow cooker with non-stick cooking spray.
- Layer half the meat mixture, half the tortillas, half the sauce and half the cheese.
- Repeat layers and top with remaining cheese.
- Cook on high for 2 hours or on low for 4 hours or until bubbly and warm throughout.
CROCK POT GROUND BEEF ENCHILADAS - HOW TO MAKE ENCHILADAS IN THE CROCKPOT
These Crock Pot Ground Beef Acapulco Enchiladas are quick to put together in a casserole slow cooker and can satisfy the family's need for Mexican food.
Provided by Megan
Categories Casserole Entree Main Course
Time 3h20m
Number Of Ingredients 7
Steps:
- In a large skillet, brown ground beef and green peppers; add tomato sauce and cook for 5 minutes over medium heat.
- Add beans and 1/2 of the Velveeta cheese; continue to cook until cheese melts.
- Fill each tortilla with 1/4 cup meat mixture; arrange in the insert of a casserole crockpot insert that has been sprayed with nonstick spray with the seam side down.
- Top with remaining meat mixture. Top with other half of cubed Velveeta cheese. Pour can of tomatoes (undrained) over the top.
- Cover and cook over low heat for 3 to 4 hours.
AWESOME CROCK POT GROUND BEEF ENCHILADAS
This is a really easy enchiladas recipe. The best Ive ever had, I made it up actually kind of used a recipe on here and just changed a lot of ingredients, and it turned out soo good.
Provided by Jess21590
Categories One Dish Meal
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place defrosted ground beef in crock pot.
- Put everything in crock pot except tortillas, cream cheese, shredded cheese, and enchilada sauce. ( I just threw everything in crock pot unitl i liked the look of its consistency).
- Mix the meat with the ingredients, cook on low for about 4 hours I cooked longer since i came home late and it was still good.
- When its cooked, pour desired amount of enchilada sauce, and shredded cheese in mixture. Also room temp cream cheese cubed.
- Let sit until cheese is melted, stir together and roll mixture in warm tortillas.
- Put in baking dish pour desired amount of left over enchilada sauce over tortillas. And sprinkle cheese on top.
- Bake on 350 for 15-20 minutes.
Nutrition Facts : Calories 441.6, Fat 22, SaturatedFat 10.3, Cholesterol 79.1, Sodium 1604.8, Carbohydrate 37, Fiber 7.8, Sugar 13.1, Protein 26.8
CROCK POT ENCHILADAS
Time 3h
Number Of Ingredients 13
Steps:
- In a skillet over medium heat, cook ground beef, onion and green pepper until meat is cooked through and onion and pepper are soft. Add refried beans, tomatoes, chili powder, cumin, garlic powder, salt & pepper to ground beef and mix well. In a crock pot lay two tortillas on the bottom - overlap if needed. Top tortillas with 1/4 of meat mixture, then 1/2 cup of cheese. Place two more tortillas on top of cheese and continue the process 4 times total until all ingredients are layered in crock pot. Pour Enchilada sauce over the top and make sure to get down the sides and into any little pockets you see. Cook on low for 2 1/2 hours Serve Immediately.
EASY CROCK POT BEEF ENCHILADAS
This is an easy version of my easy oven baked beef enchiladas. There is probably a recipe like this, but I didn't use one and will make it often as it turned out well. It's also very easy. My hubby was hungry for this, but I wasn't going to be home, so I threw this together about 2 pm. He got home about 6 pm and said the smell was so good, he didn't take time to change clothes. I came in about 8 pm and even tho he had turned it off, it was warm and very good. Be sure not to over-cook as it will be dry and the tortillas tough on the edges. I think 4 hours would be the perfect amount of time. Serve with warm flour tortillas and butter or chips.
Provided by peppermintkitty
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown hamburger and onion together.
- Drain excess fat and add diced tomatoes (with juice).
- Add chopped chilies and taco seasoning.
- Simmer 5 minutes.
- Spray inside of crock with cooking spray and place 4 corn tortillas in the bottom and spread 1/2 of the meat mixture.
- Spread 1/2 the can of cheese soup on top of meat and place 3 more tortillas on top of cheese soup.
- Pour in remaining meat mixture and place 3-4 more corn tortillas on top.
- Spread remaining can of cheese soup on tortillas and sprinkle 1 1/2 to 2 cups shredded cheese.
- Pour 1 cup milk evenly over top--do not stir.
- Put on lid and cook on low up to 5 hours.
SLOW-COOKED BEEF ENCHILADAS
Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 6 enchiladas.
Number Of Ingredients 11
Steps:
- Rub roast with taco seasoning. Transfer to a greased 3-qt. slow cooker. Top with onion and broth. Cook, covered, on low 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve 1/2 cup cooking juices in a saucepan; discard remaining juices. Skim fat from reserved juices. Shred beef with 2 forks; return to slow cooker., In a small bowl, mix flour and cold water until smooth; add to saucepan. Cook and stir 2 minutes or until thickened. Stir into meat mixture., Preheat oven to 425°. Spoon 1/2 cup meat mixture off center on each tortilla; top with chiles and 2 tablespoons cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, top with chopped lettuce and tomatoes.
Nutrition Facts : Calories 551 calories, Fat 26g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 1388mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 38g protein.
SLOW COOKER ENCHILADA STACK RECIPE
This recipe has everything that regular enchiladas do, it's just stacked in your slow cooker instead of rolled into a pan.
Provided by Camille Beckstrand
Categories Main Course
Time 3h15m
Number Of Ingredients 15
Steps:
- In a large skillet over medium-high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.
- Reduce heat to low and add beans, salsa, 1/2 can of the enchilada sauce, and taco seasoning and cook until heated through. Let simmer for 5 minutes so that the flavors can meld together.
- Pour 1/3 of the meat mixture in the bottom of the slow cooker sprayed with nonstick cooking spray, sprinkle 1/2 cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.
- Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining 1/2 cup of cheese.
- Cover with lid and cook on low for 3-4 hours (just until it's heated through)
- Scoop servings onto plates and top with your favorite toppings.
Nutrition Facts : Calories 730 kcal, Carbohydrate 65 g, Protein 41 g, Fat 36 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1433 mg, Fiber 20 g, Sugar 9 g, ServingSize 1 serving
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