Crock-Pot EnchiladasMy kids do not like spicy food so I made this not spicy, that is the nice thing about this recipe, easy to swap ingredients out for what your family prefers.

Crock-Pot Enchiladas
Recipe Type: Entree
Author: Lady Sarah
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 6
Fun Enchilada recipe that can be spiced up or down depending on your taste.
  • 1 Pound Hamburger
  • 1 Package of Taco Seasoning
  • 1 Can of Rotel (I use 1 can of crushed Tomato’s)
  • 1 Can of Cream of Chicken Soup
  • 1 can Ranch Style Beans or Chili Beans (I use Kidney)
  • Flour Tortilla’s Burrito Size
  • 24 Ounces Mexican Cheese Grated
  • Chips
  • Sour Cream
  1. Brown Hamburger and drain.
  2. Add Taco Seasoning , Rotel (Tomato’s), Cream of Chicken Soup and Beans.
  3. I highly suggest you use the Reynolds crock-pot liners if possible, leftovers much easier to remove that way.
  4. Spray with Pam or similar.
  5. Put approximately one third of mixture on bottom of crock-pot.
  6. Layer of Cheese.
  7. Take two tortilla’s cut in half, layer them in crock pot so that they are flat.
  8. We will repeat this three more times.
  9. After the last covering of tortilla’s put any remaining cheese on top.
  10. Cook on high for an hour.
  11. It will be done when the cheese on top is melted.
  12. Eat with Chips, garnish with Sour Cream.
  13. After eating, I pulled it right out in the liner, and placed the leftovers in a container.