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Crock-Pot Enchiladas Recipe
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!
Servings Prep Time
4People 20Minutes
Cook Time
2Hours On HIGH OR 4 Hours On LOW
Servings Prep Time
4People 20Minutes
Cook Time
2Hours On HIGH OR 4 Hours On LOW
Ingredients
Instructions
  1. 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.
  2. In a medium mixing bowl, combine the cooked ground beef, tomatoes and green chilies.
  3. 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.
  4. 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.
  5. Place seam side down in the bottom of a 6 quart or larger slow cooker.
  6. Continue dipping, filling, rolling and placing with all of the tortillas.
  7. Drizzle any leftover enchilada sauce over the top of the enchiladas.
  8. Sprinkle the cheese and then the olives evenly over the top of the enchiladas.
  9. Cover and cook on HIGH for 2 hours or on LOW for 4 hours until the cheese is melted and gooey.
Recipe Notes

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

Nutrition Information
Nutrition Facts
Crock-Pot Enchiladas Recipe
Amount Per Serving
Calories 449 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.3g
Cholesterol 79mg 26%
Sodium 1636mg 68%
Potassium 179mg 5%
Total Carbohydrates 39g 13%
Dietary Fiber 4g 16%
Sugars 9g
Protein 45g 90%
Vitamin A 26%
Vitamin C 19%
Calcium 55%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.
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