Enchilada Stack Up In Crock Pot Recipes

CROCK POT STACKED ENCHILADAS

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.

SLOW COOKER ENCHILADA STACK

Steps:

• Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat. Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1/2 cup. Lightly coat the inside of a slow cooker with nonstick spray. Place 1 tortilla on the bottom of the slow cooker. Spread 1/3 ground beef mixture evenly over the top; sprinkle with 1/2 cup cheese. Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese. Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours. Serve immediately, garnished with avocado, tomato and cilantro, if desired.

SLOW COOKER ENCHILADAS

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.

EASY SLOW COOKER ENCHILADAS

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.

SLOW-COOKED ENCHILADA DINNER

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.

CROCK POT ENCHILADA STACK

Steps:

• Cut stew meat into very small pieces and brown meat and onion in skillet.
• Add all remaining ingredients and simmer for 10-15 minutes. Set aside.
• In crock pot, place two pieces of foil folded to create a "dish". One six inch wide strip one way and another the other direction works well for me.
• Ladle a small amount of filling onto foil, and place a tortilla on the top and sprinkle with 1/2 cup cheese. Repeat layers ending with last of the filling. There should be about 6 layers.
• Cover and cook on low for 6-8 hours or til meat is tender.
• Pull bottom layer of foil out of cooker and place on a serving platter, spoon any remaining contents over top.
• Cut into wedges to serve. Add tomatoes, lettuce and sour cream if desired.

ENCHILADA STACK-UP IN CROCK POT

Steps:

• In skillet, cook ground beef and onion until meat is browned and onion is tender; drain off excess fat.
• Add tomato sauce, chilies, chili powder, salt, pepper, and hot pepper sauce. (Note: wear gloves to protect skin when handling fresh green chilies and do not touch hands to eye area or other sensitive areas, then discard gloves and wash hands before proceeding.).
• Stir in drained beans and olives.
• Trim tortillas slightly smaller than diameter of crockery cooker; add trimmings to meat mixture.
• Place 1/4 of the meat mixture in bottom of cooker; top with one tortilla and sprinkle with 1/4 cup cheese. Repeat layers with meat, tortillas, and cheese.
• Pour tomato juice around edge of stack-up.
• Cover; cook on LOW heat for 5-6 hours, or cook on HIGH heat setting for 2 1/2 hours.
• Cut into wedges. Carefully lift out of crockery cooker.

STACKED CROCK POT ENCHILADAS

Steps:

• In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender.
• Drain.
• Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
• In crock pot, layer tortillas, beef mixture and cheese. Repeat until all ingredients are used.
• Cover and cook on low 5-7 hours.
• Serve with sour cream, lettuce, tomatoes and olives.

SLOW COOKER ENCHILADA STACK RECIPE

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.