Slow Cooker Enchiladas

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Slow Cooker Enchiladas

Photo by: HeritageSchoolHouse




Cooking Time: 150
Recipes Makes: 8
Calories: 295
Carbs: 14.3
Fat: 15.1
Protein: 25

Ingredients Related Tips

1 pound lean ground beef
1 tablespoon oil
1 small onion, chopped 
1 green bell pepper, chopped
1 can (15 ounces) Ranch Style beans, drained
1 can (10 ounces) rotel tomatoes mild, drained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder

2 cups (8 ounces) shredded colby jack cheese
8 flour tortillas
1 can (15 ounces) red enchilada sauce (Homemade Recipe HERE if you need one)


  1. Cook beef over medium heat until done; drain.
  2. Meanwhile saute onion and bell pepper in oil until tender.
  3. Add onion and pepper to beef.
  4. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder.
  5. In a slow cooker place two tortillas side by side, overlapping if necessary.
  6. Layer with a forth of the beef mixture and a fourth of the cheese.
  7. Repeat layers three more times.
  8. Pour enchilada sauce over all.
  9. Cover and cook on low for 2 to 2-1/2 hours or until heated through.

submitted HeritageSchoolHouse - more details here!

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