If you want a simple and tasty meal the family will love, try these easy Crockpot Enchiladas. Loads of flavor directly from your slow cooker.
Crockpot Enchiladas
I love quick, simple, easy recipes. If you’ve been following Who Needs A Cape? for a while you’ll know there’s nothing complicated in what we prepare.
Recipes that are quick and simple often involve my slow cooker. Some meals are freezer meals, some simple prep and throw into the crockpot meals. And others require a smidgen of prep such as these Crockpot Enchiladas.
There’s nothing complicated in the assembly of Crockpot Enchiladas. It is a layered meal that requires just a small amount of cooking prior to assembly.
Crockpot Enchiladas are not your traditional rolled enchiladas. This is more of a casserole or layered dish.
I will also say that this isn’t a day long crockpot meal that you have cooking for 6-8 hours. This is a quick cooking dish, 3 hours max in my experience.
This was a recipe that a previous contributor to Who Needs A Cape? originally posted. I’ve updated the pictures recently and changed the recipe just a tad. Nothing drastic at all, one or two tweaks that worked best in my kitchen.
What do you need to make Crockpot Enchiladas:
- Ground beef
- Flour tortillas
- Cheese
- Refried beans
- Taco seasoning
- Diced tomatoes
- Onion
- Cheese
- Enchilada sauce
Some tips for making Crockpot Enchiladas:
- Spray your crockpot with non-stick cooking spray or use a liner.
- Use a pizza cutter to cut the flour tortillas in quarters.
- I used Monterrey Jack and Cheddar Jack Cheeses, use what you’ll enjoy.
- I used mild enchilada sauce.
- Garnish with sour cream, chopped cilantro, or avocado if desired.
- I used a 6-quart slow cooker.
Other easy Crockpot meals to try:
Slow Cooker Smoked Sausage Cheesy Potatoes
Other tasty slow cooker dishes you must try:
Slow Cooker Four Cheese Queso Dip | Snacks and Sips
Crock Pot Carne Asada | Life Currents
Easy as 123 Sausage Slow Cooker Dip | Who Needs A Cape?
If you want a simple and tasty meal the family will love, try these easy Crockpot Enchiladas. Loads of flavor directly from your slow cooker. I've found enchilada sauce comes in 10 and 28 oz cans. I bought 2 10 oz cans and had a little left over. Depending on the size tortillas you purchase you may need more or less. See below for layering photo.Crockpot Enchiladas
Ingredients
Instructions
Notes
Shared on:
This dish looks delicious, but I’m more excited about the information at the start of the blog. Shredding your chicken with your kitchenaid? Cooking the chicken overnight? Did you add any liquids or just the chicken in the crockpot? How many chicken breasts did you cook at one time? How much can you shred at one time? I found that all fascinating. I love the idea.
Chery, thanks for the question!
OMG, this is my favorite trick! I actually learned this from fellow blogger Katie! So, I can’t take all the credit!
I buy the family packs of chicken which is typically 5# each? Something like that. I typically pack the crockpot full of chicken breasts and add a bit of water (I’d say about a cup. Maybe a cup and a half just to be safe). Then I turn it on overnight and just let the crockpot do it’s “thing” 🙂 When you wake up in the morning, your chicken is done! I put about 3 chicken breasts in the Kitchenaid mixer at a time, any more than that, and it makes a mess. Just put it on the lowest speed, you don’t want to turn it into mush (which can happen if it goes too fast and too long). Then I let it cool, you can also let the chicken cool first, before you ‘shred’ it. I then have hubby help me putting it into foodsaver bags. I typically do about 1.5-2 cups of chicken in each bag.
It seriously has made shredding chicken SO easy! The overall process, does seem to take a while, but, once it’s cooked, it goes fairly quickly for prep work. This is the ONLY way I shred chicken! I will only buy chicken breasts if it’s less than $1.70ish/#. If you have any further questions, please feel free to drop me a line!
Thanks ever so much. I’m seeing some shredded chicken and some enchiladas on next weeks menu 🙂
is this high or low setting, say 3 hours?
thanks, looks good 🙂
Low, since the majority of the items are already cooked. Thank you for asking!
Thanks for the question, Stacey!
I put it on low for the 3 hours. My crockpot also has a warm setting as well, if I notice that it’s cooking fairly quickly, I’ll turn it to warm. When I’ve made this for potlucks at work, I typically just leave it on warm all day and it does just fine. 🙂
Shared at: http://www.ladybehindthecurtain.com/cast-party-wednesday-link-party-71/
Shared at: http://mandatorymooch.blogspot.com/2012/12/tasty-thursdays-21.html
Shared at: http://mizhelenscountrycottage.blogspot.com/2012/12/full-plate-thursday-12-13-12.html
Love the idea of how you shred the chicken. I am going to have to try that and these soon!
Thanks for sharing at Mealtime Monday!
Kaylee
http://www.couponingncooking.com
Your Crockpot Enchiladas look awesome. Thank you so much for sharing with Full Plate Thursday. Hope you are having a good day and come back real soon!
Miz Helen
Shared at: http://djssugarshack.com/wordpress1/whatcha-whipped-up-27/
Shared at:
Love this! I’m all for easy cooking! Thank you for sharing on Thursday’s Treasures. I’ve featured this on Week 66. Please grab your “featured on” button when you link up. <3 and hugs!
this turned out AWESOME, followed the directions and came out perfect, except that i had to add more cheese because folks were just grabbing it off the top…but totally easy and tastes amazing, with little effort.
Enchiladas are a favorite dinner at my house. I love this idea of doing it in a crockpot. No more rolling, and no heating up the whole house this summer with the oven, super great idea! Krista @ A Handful of Everything