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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Entree Recipes / Crock-Pot Enchiladas

Crock-Pot Enchiladas

Written by: Crock-Pot Ladies 4 Comments

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Crock-Pot Enchiladas
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Crock-Pot Enchiladas
Crock-Pot Enchiladas

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!

Crock-Pot Enchiladas

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!


Crock-Pot Enchiladas

Equipment Needed For Crock-Pot Enchiladas Recipe:

  • 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
  • Medium Skillet
  • Wooden Spoon
  • Can Opener
  • Medium Mixing Bowl
  • Pie Plate
  • Cheese Grater
  • Dry Measuring Cups And Spoons

Crock-Pot Enchiladas

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:

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  • 7 Quart Crock-Pot Recipes
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Crock-Pot Enchiladas
Crock-Pot Enchiladas

Crock-Pot Enchiladas Recipe

Heidi Kennedy
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!
4.65 from 14 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Entrée
Cuisine Mexican
Servings 4 People
Calories 449 kcal

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

Weight Watchers SmartPoints calculated using Kraft fat-free shredded cheddar cheese.

Nutrition

Calories: 449kcal | Carbohydrates: 39g | Protein: 45g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 79mg | Sodium: 1636mg | Potassium: 179mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1300IU | Vitamin C: 15.7mg | Calcium: 550mg | Iron: 4.1mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Enchiladas
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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Cinco de Mayo Crock-Pot Recipes, Crock-Pot Entree Recipes Tagged With: Beef, Beef CP Recipes, Black Olives, Canned Diced Tomatoes, Canned Green Chiles, Cheddar Cheese, Cheese, Cheesy, Corn tortillas, Diced Tomatoes, Enchilada, Enchilada Sauce, Enchilada's, Gluten Free, Gluten Free CP Recipes, Green Chiles, Ground Beef, Ground Beef CP Recipes, Ground Hamburger, Hamburger, Low Fat, Low Fat CP Recipes, Low Sugar, Low Sugar CP Recipes, Olives, Red Enchilada Sauce, Tomatoes, Tortillas, WW, WW CP Recipe

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Comments

  1. Tara says

    November 18, 2011 at 2:20 PM

    Yum. My kids don’t like spicy either so this would be great for us.

    Reply
  2. Kristi Stadler says

    February 16, 2021 at 1:10 PM

    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?

    Reply
    • Emilee @ CrockPotLadies says

      February 17, 2021 at 10:41 AM

      I’ve had good luck with Mission tortillas!

      Reply
  3. T says

    August 29, 2021 at 1:46 PM

    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.

    Reply

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