Slow-Cooker Enchiladas

“As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months.” —Mary Luebbert, Benton, Kansas

Slow-Cooker EnchiladasPhoto: Taste of Home
Slow-Cooker Enchiladas
Slow-Cooker Enchiladas
Servings Prep Time Cook Time
4servings 30minutes 5hours
Servings Prep Time
4servings 30minutes
Cook Time
5hours
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
  2. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
Recipe Notes

Nutrition Facts
1 enchilada: 734 calories, 32g fat (16g saturated fat), 111mg cholesterol, 1672mg sodium, 62g carbohydrate (6g sugars, 11g fibre), 49g protein.