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Slow Cooker Enchiladas stand tall as a delicious and convenient dish that is all things comfort food. Make this when you have the chance and let the slow cooker work while you’re doing something else.
Why People Love Making Slow Cooker Beef Enchiladas:
- Easy Preparation: One of the primary reasons people gravitate towards Slow Cooker Beef Enchiladas is the simplicity of its preparation. This dish requires minimal hands-on effort, making it perfect for busy families. The slow cooker does the majority of the work, allowing you to focus on other tasks while it cooks.
- Hearty and Flavorful: Slow Cooker Beef Enchiladas boast lots of flavor. The combination of tender ground beef, spices, and savory red enchilada sauce creates a filling and satisfying meal.
- Versatile Customization: This dish offers lots opportunities for customization. You can experiment with various ingredients, such as adding beans, cheese, or vegetables, to suit your taste preferences or dietary requirements. Whether you prefer a spicier kick or a milder flavor, Slow Cooker Beef Enchiladas can be tailored to your liking.
- Crowd-Pleasing Option: Slow Cooker Beef Enchiladas are a hit at gatherings, potlucks, or family dinners. The simple ingredients makes it a favorite among both children and adults. It can easily be doubled or tripled to accommodate larger groups, ensuring everyone gets to enjoy this easy dinner recipe.
Frequently Asked Questions:
Can I use corn tortillas instead of flour tortillas?
While traditionally made with corn tortillas, Slow Cooker Beef Enchiladas can be prepared using flour tortillas for a softer and more pliable texture. The choice between corn and flour tortillas ultimately depends on personal preference.
Can I substitute ground beef with other proteins?
Absolutely! Although ground beef is the classic choice, you can experiment with ground chicken, turkey, or even vegetarian alternatives like black beans or tofu to cater to different dietary needs.
Can I freeze Slow Cooker Beef Enchiladas?
Yes, Slow Cooker Beef Enchiladas can be frozen for later consumption. Prepare the dish as usual, allow it to cool, and then store it in an airtight container or freezer-safe bags. When ready to enjoy, thaw the enchiladas in the refrigerator overnight and reheat in the oven or microwave.
More recipes:
- Slow Cooker Crispy Pork Carnitas
- Homemade Green Enchilada Sauce
- Easy Homemade Red Enchilada Sauce
- Ground Beef Enchiladas
- Easy Ground Beef Tostada Recipe
If you’ve tried this Slow Cooker Enchilada recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Slow Cooker Beef Enchiladas
Ingredients
- 1.5 pounds ground beef
- 1 tablespoon taco seasoning
- 1 can black beans, drained and rinsed, 15 ounces
- 1 cup frozen corn
- 1 cup salsa
- 1 can chopped green chiles, with juices, 4.5 ounces
- 1 can red mild enchilada sauce, divided, 10 ounces
- 6 to 8 flour tortillas, 9-inches each
- 3 cups shredded Mexican blend cheese, divided
- 1 avocado, halved, seeded, peeled and diced, for serving
- 1 Roma tomato, diced, for serving
- 2 tablespoons fresh cilantro leaves, chopped, for serving
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up the meat, until it’s no longer pink and cooked through, about 5 to 8 minutes.
- Remove the meat from the heat, and drain any extra grease.
- Stir in the taco seasoning, black beans, corn, salsa, green chiles, and enchilada sauce, reserving 1/2 cup of the enchilada sauce for later.
- Lightly coat the inside of a slow cooker with nonstick spray. Place enough tortillas to cover the bottom of the slow cooker. Break up the tortillas into small pieces as needed so that you can form a single layer when working with them. Spread 1/3 of the ground beef mixture evenly over the top; sprinkle with 3/4 cup cheese. Repeat with 2 more layers. Top with remaining tortillas, remaining 1/2 cup of enchilada sauce, and cheese.
- Cover and cook on low heat for 3 to 4 hours or high heat for 1.5 to 2 hours.
- Serve immediately, garnished with avocado, tomato, and cilantro, if desired.
Notes
- Feel free to use 6 to 8 5-inch corn tortillas in place of the flour tortillas if you prefer. They tend to be a bit sturdier in the slow cooker. My kids like how soft the flour tortillas get, and I prefer the stability of the corn tortillas.
- You can sub the ground beef for ground turkey or chicken if you’d like.
- You can omit the meat all together and sub in 2 cans of beans of your choice, drained, and an additional cup of corn ( 2 cups of corn total). It’s a delicious vegetarian dish that’s super inexpensive and easy to make.
- Use your favorite salsas, homemade or store bought.
- SERVING SUGGESTIONS: I like to serve this with finely shredded lettuce on the side. It would be great with a fun tropical fruit salad. Mix together pineapple (fresh or canned), a banana, a diced mango, and serve with flaked coconut on top.
- MEAL PREP: You can prepare the meat mixture ahead of time and just keep it covered in the fridge until you are ready to use it. No need to reheat it before adding it to the slow cooker, just add an additional 20 to 30 minutes to your cooking time.
Nutrition
Slow Cooker Ground Beef Enchiladas offer the delightful combination of flour tortillas, ground beef, and red enchilada sauce. My family loved them and I know yours will too!
Do you have a recipe for a pot roast?
Yes! This is the one I like to make https://www.blessthismessplease.com/perfect-slow-cooker-pot-roast/