Your family is going to love this fantastic tasting recipe for Crock-Pot Enchiladas! Filled with a delicious ground beef filling and topped with cheese you just cannot go wrong with this great recipe!
Slow Cooker Enchiladas
Mexican food is always good in my opinion, any night of the week I am down for something with some FLAVOR!
And these ground beef enchiladas are EASY to make and taste amazing! The hardest part of this recipe, if browning up some extra lean ground beef in a skillet.
The rest of the process goes down easy.
Once your ground beef is cooked you mix it with some diced tomatoes and green chilies. Then take your corn tortillas and dip them into your favorite brand of red enchilada sauce and roll them up around some of the ground beef mixture.
Place those rolled tortillas seam side down in the bottom of your slow cooker and top with some shredded cheese and olives and let the whole thing cook for just 2 hours on HIGH or 4 hours on LOW.
To make this a complete dinner I like to throw down some crockpot refried beans and some Mexican rice on the side and dig in. Maybe with a margarita if I am feeling into it.
YUM!
Equipment Needed For Crock-Pot Enchiladas Recipe:
Special Diets
Gluten Free | Low Fat | Low Sugar
This recipe for Crock-Pot Enchiladas is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
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Recipe Collections:
- 6 Quart Crock-Pot Recipes
- 6.5 Quart Crock-Pot Recipes
- 7 Quart Crock-Pot Recipes
- Beef Crock-Pot Recipes
- Cinco de Mayo Recipes
- Crock-Pot Hamburger/Ground Beef Recipes
Crock-Pot Enchiladas Recipe
Ingredients
- 1 Pound Extra Lean Ground Beef
- 14.5 Ounces Canned Diced Tomatoes (Drained)
- 14 Ounces Canned Diced Green Chiles (Drained)
- 10 Ounces Canned Red Enchilada Sauce
- 8 8-Inch Corn Tortillas
- 1 Cup Shredded Cheddar Cheese
- 1 Tablespoon Canned Sliced Black Olives
Instructions
- 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.
Notes
Nutrition
Yum. My kids don’t like spicy either so this would be great for us.
Guess I better find a better brand of corn tortillas next time! I barely got these to stay together long enough to get into the crockpot! Any suggestions on brand of tortilla?
I’ve had good luck with Mission tortillas!
Still taste fine, but the tortillas get really soggy and it’s more like a casserole, I’ll stick to baking them in the oven from now on. Thought I’d give it a try but didn’t work out.