CROCK-POT ENCHILADAS RECIPE
These cheesy enchiladas are full of yummy ground beef and taste fantastic. Serve with refried beans and Mexican rice for a great dinner any night of the week!
Provided by Crock-Pot Ladies
Categories Entrée
Time 2h20m
Number Of Ingredients 7
Steps:
- In a medium skillet on the stove-top, brown and crumble the ground beef until no longer pink. Drain off any excess cooking fat if there is any.
- In a medium mixing bowl, combine the cooked ground beef, tomatoes and green chilies.
- Pour enchilada sauce in a pie plate or shallow container and dip each corn tortilla one at a time into the enchilada sauce, coating both sides lightly in the sauce.
- Place tortilla on a plate and scoop about 1/4 cup of the ground beef mixture in the middle of the tortilla and roll the tortilla around the filling carefully to prevent cracking.
- Place seam side down in the bottom of a 6 quart or larger slow cooker.
- Continue dipping, filling, rolling and placing with all of the tortillas.
- Drizzle any leftover enchilada sauce over the top of the enchiladas.
- Sprinkle the cheese and then the olives evenly over the top of the enchiladas.
- Cover and cook on HIGH for 2 hours or on LOW for 4 hours until the cheese is melted and gooey.
Nutrition Facts : Calories 449 kcal, Carbohydrate 39 g, Protein 45 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 79 mg, Sodium 1636 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
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 STACKED ENCHILADAS
I got this recipe from J&S Old Time Recipes. I prefer the "real" enchiladas I make in the oven, but these are really tasty! Great for a busy or hot day, when you don't want to use the oven. My family really enjoys these! Prep time is approximate and does not include cooking the meat.
Provided by keen5
Categories Chicken
Time 4h20m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown your beef or cook the other meat you are using.
- Mix cooked meat, cumin, cream cheese and onion together.
- Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.
- Place one tortilla in the bottom of the pot.
- Cover with some of the meat mixture.
- Pour a little enchilada sauce on top of meat.
- Sprinkle some cheese on top of sauce.
- Add another tortilla and continue layering until you run out of meat mixture.
- You should still have some cheese and sauce left.
- Top with a tortilla, then pour remaining enchilada sauce over all.
- Cook on HIGH for 4 hours.
- When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.
- Cut into wedges with plastic spatula to serve.
Nutrition Facts : Calories 931.9, Fat 53.7, SaturatedFat 26.5, Cholesterol 220.3, Sodium 1649.9, Carbohydrate 50.2, Fiber 7.4, Sugar 11.6, Protein 62
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.
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
TEQUILA SLOW-COOKED BEEF ENCHILADAS
I get requests for this recipe all the time! I have made it with chicken and leftover Thanksgiving turkey as well, but beef is my favorite!
Provided by victoria koontz
Categories 100+ Everyday Cooking Recipes
Time 14h25m
Yield 12
Number Of Ingredients 13
Steps:
- Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
- Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
- Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
- Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
- Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
- Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
- Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 1015.3 calories, Carbohydrate 103.7 g, Cholesterol 82.1 mg, Fat 34.5 g, Fiber 13.8 g, Protein 40 g, SaturatedFat 14.3 g, Sodium 2272.1 mg, Sugar 7.5 g
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
More about "crock pot beef enchiladas recipe recipe for stuffed"
CROCK POT STUFFED SHELLS WITH GROUND BEEF RECIPE
From thespruceeats.com
SLOW COOKER SHREDDED BEEF ENCHILADAS RECIPE - CROCK POT …
From eatingonadime.com
CROCK POT GROUND BEEF ENCHILADAS RECIPE - THESE OLD …
From theseoldcookbooks.com
10 BEST CROCK POT BEEF ENCHILADAS RECIPES | YUMMLY
From yummly.com
CROCK POT SMOTHERED BEEF ENCHILADAS - MORGAN SISTERS …
From morgansistersrecipes.com
Cuisine MexicanCategory DinnerServings 4Total Time 7 hrs 55 mins
- Season the meat with salt and pepper. In a large skillet, add the olive oil and brown the meat on all sides. Place in the bottom of a crock pot. Add in the garlic, onions, taco seasoning, chipotle peppers, and the enchilada sauce. Cook on low for 7 to 8 hours, or high for 4 to 5 hours.
- Remove the meat from the crock pot. Shred with two forks, and set aside. Drain the sauce thru a sieve over a large bowl, then put the onions and garlic in with the shredded beef and mix well.
- Preheat oven to 400 F. One at a time, take a tbsp or two of refried beans and spread down the middle of a tortilla. Add a couple of tbsps of the shredded beef, and then a 1/3 cup of cheese. Roll one side in, then fold both sides in enclose the filling. Finish rolling, keeping the tortilla snug around the filling. Place into a 9x13 inch pan. Repeat, snugging the filled tortillas up against the ones already in the pan.
- After the pan is full, top with the rest of the cheese. Then pour all of the strained sauce all over the enchiladas, covering as much of those bad boys as you can! Place the pan in the oven and bake for 20 to 25 minutes, simply to melt the cheeses, and let those amazing flavors combine.
CROCK POT GROUND BEEF ENCHILADA CASSEROLE - THE FARMWIFE COOKS
From farmwifecooks.com
50 EASY SLOW COOKER RECIPES YOU SHOULDN'T LIVE WITHOUT
From yahoo.com
THE EASIEST CROCKPOT ENCHILADAS | SLOW COOKER BEEF ENCHILADA
From youtube.com
10 BEST CROCK POT BEEF ENCHILADAS RECIPES | YUMMLY
From yummly.com
LINDA'S CROCK-POT ENCHILADAS - RECIPE - COOKS.COM
From cooks.com
SLOW COOKER LAZY ENCHILADAS - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
59 CROCK POT BEEF RECIPES- - EATING ON A DIME
From eatingonadime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love