SLOW COOKER ENCHILADAS
If you love meals that are super easy, totally tasty and use only a few simple ingredients then you are in luck! These slow cooker enchiladas come together in minutes for a delicious dinner the whole family will enjoy!
Provided by Jennifer Draper
Categories Main Course
Time 3h20m
Number Of Ingredients 6
Steps:
- Add ground beef and diced jalapeño to skillet and cook while breaking apart with spatula until beef is cooked through and jalapeño is tender
- Stir in cream cheese until smooth, stir in about 1/2 cup enchilada sauce and remove from heat
- Add 1 cup enchilada sauce in bottom of casserole slow cooker
- Divide filling among tortillas and add to slow cooker seam side down
- Top with remaining sauce and shredded cheese
- Cook on high for 2 hours or low for 4 hours until heated through and cheese melted
Nutrition Facts : Calories 525 kcal, Carbohydrate 24 g, Protein 34 g, Fat 31 g, SaturatedFat 15 g, Cholesterol 131 mg, Sodium 1349 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
SLOW-COOKER ENCHILADAS
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. -Mary Luebbert, Benton, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
Nutrition Facts : Calories 734 calories, Fat 32g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 1672mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 11g fiber), Protein 49g protein.
SLOW-COOKER ENCHILADAS TWO WAYS
This easy hack lets you make two dishes in your slow cooker at once. Why choose between green and red enchiladas when you can have both?
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Fold a large piece of foil in half and slide it vertically down the center of a 6-quart slow cooker to create a wall that divides the cooker insert into two compartments; make sure it fits snugly.
- Mix the cream cheese and cumin in a medium bowl until smooth and combined.
- For the green enchiladas: Place 2 tortillas slightly overlapping on the bottom of one compartment of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the green enchilada sauce. Sprinkle with a third of the black beans, a third of the corn and 1/4 cup of the pepper jack cheese. Repeat 2 more times and top with 2 tortillas. Pour over the remaining green enchilada sauce and sprinkle with the remaining pepper jack cheese.
- For the red enchiladas: Place 2 tortillas slightly overlapping on the bottom of the empty side of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the red enchilada sauce. Sprinkle with a third of the chicken and 1/4 cup of the Cheddar. Repeat 2 more times and top with the last 2 tortillas. Pour over the remaining red enchilada sauce and sprinkle with the remaining Cheddar.
- Cover the slow cooker and cook on low until the cheese is melted and bubbling, the filling is heated through and the sides of the tortillas are crisp, 4 to 6 hours.
- Garnish individual servings of green enchiladas with more salsa verde, cilantro and avocado, if desired. Garnish individual servings of red enchiladas with more red salsa and hot sauce, if desired.
SLOW-COOKED ENCHILADA DINNER
This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges. -Judy Ragsdale, Queen City, Texas
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside. , Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice., Cover and cook on low until heated through, 2 to 2-1/2 hours. Using foil strips as handles, remove enchilada dinner to a platter.
Nutrition Facts : Calories 468 calories, Fat 23g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.
EASY SLOW COOKER ENCHILADAS
An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn.
Provided by PIXIEBOOTS
Categories World Cuisine Recipes Latin American Mexican
Time 5h30m
Yield 6
Number Of Ingredients 15
Steps:
- Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
- Mix Cheddar cheese and Monterey jack cheese together in a bowl.
- Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
- Cook on Low until heated through, 5 to 7 hours.
Nutrition Facts : Calories 613.9 calories, Carbohydrate 41.5 g, Cholesterol 128.8 mg, Fat 31.1 g, Fiber 12.7 g, Protein 44.3 g, SaturatedFat 16.8 g, Sodium 1216.2 mg, Sugar 2.3 g
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
SLOW-COOKER ENCHILADAS
This is perfect for a busy wife or husband on the go. Set up the cooker and forget about it. Great for cold nights.
Provided by southern chef in lo
Categories Cheese
Time 7h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.
- Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Combine the cheeses.
- In a 5-quart slow cooker, layer about 3/4 cup of beef mixture, one tortilla and about 1/3 cup of cheese; repeat layers.
- Cover and cook on low for 5 to 7 hours or until heated through.
Nutrition Facts : Calories 898.9, Fat 39.9, SaturatedFat 19.2, Cholesterol 131.9, Sodium 1279, Carbohydrate 79, Fiber 19.5, Sugar 3.7, Protein 56.9
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5/5 (13)Total Time 3 hrs 25 minsCategory DinnerCalories 897 per serving
- Spray the inside of a 6qt slow cooker with cooking spray. Pour ¼ cup enchilada sauce to cover bottom.
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- Divide the chicken mixture over the tortillas (approx. ¼ cup each). Roll each tortilla and place seam side down in your slow cooker (I was able to fit 6 per layer) topping each layer with the remaining enchilada sauce.
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