Crock Pot Beef Enchiladas

This Crock Pot Beef Enchiladas recipe is a cheesy and hearty dish, which uses ground beef and shredded Mexican cheese blend. It’s a great choice for weeknight dinners, ready in about 1 hour and 10 minutes.

Crock Pot Beef Enchiladas Ingredients

• 1 pound lean ground beef
• 1 ¼ cups water
• 1 (1 ounce) package taco seasoning mix
• 1 (12 ounce) jar chunky salsa
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed cream of chicken soup
• 10 (6-inch) corn tortillas, quartered
• 4 cups shredded Mexican cheese blend

How To Make Crock Pot Beef Enchiladas

1. Brown the beef: Crumble ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned.
2. Season the beef: Add water and taco seasoning to the skillet. Reduce heat to low and simmer for 15 minutes.
3. Make the sauce: In a medium bowl, combine salsa, cream of mushroom soup, and cream of chicken soup. Stir in 1 cup of shredded cheese and set aside the remaining 3 cups.
4. Layer the ingredients: In a slow cooker, place a layer of quartered tortillas to cover the bottom. Top with a layer of the beef mixture and a layer of the reserved cheese. Repeat layers, ending with a tortilla layer topped with the remaining cheese.
5. Cook the enchiladas: Cover the slow cooker and cook on High for 45 to 60 minutes until heated through and cheese is melted.

Recipe Tips

• Can I use flour tortillas instead?: Yes, but corn tortillas hold up better in the slow cooker and add authentic flavor.
• How to make it spicier:: Use hot salsa or add chopped jalapeños to the beef mixture.
• What can I use instead of cream soups?: Substitute with homemade white sauce or use condensed cheddar soup for a different flavor.
• Can I add vegetables?: Absolutely! Try adding chopped onions, bell peppers, or black beans.
• How to make it ahead:: Assemble the layers in the slow cooker insert, refrigerate, then cook when ready.

What To Serve With Beef Enchiladas

These enchiladas go great with classic Mexican sides like:

• Spanish rice
• Refried beans
• Guacamole and chips
• Mexican street corn (elote)
• A fresh green salad with lime vinaigrette

How To Store Beef Enchiladas

Refrigerate: Place leftovers in an airtight container and refrigerate for up to 4 days.
Freeze: Freeze portions in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Beef Enchiladas Nutrition Facts

• Calories: 712
• Total Fat: 46g
• Saturated Fat: 26g
• Cholesterol: 142mg
• Sodium: 2089mg
• Total Carbohydrate: 36g
• Dietary Fiber: 4g
• Total Sugars: 4g
• Protein: 41g
• Iron: 3mg
• Potassium: 525mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this recipe vegetarian?
Yes, substitute the ground beef with black beans, lentils, or a plant-based meat alternative.

Why are my enchiladas soggy?
If overcooked, tortillas can become too soft. Layer carefully and avoid excess liquid.

Can I double the recipe?
Yes, if your slow cooker is large enough, you can double the ingredients and extend the cook time slightly.

What’s the best cheese for enchiladas?
A Mexican blend is ideal, but you can also use cheddar, Monterey Jack, or pepper jack for variety.

Try More Recipes:

• Crock Pot Barbecued Beef Ribs
• Crock Pot Beef Fajitas
• Crock Pot Beef Barbecue

Crock Pot Beef Enchiladas

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

712

kcal

A comforting, cheesy slow cooker enchilada dish layered with beef, salsa, and tortillas.

Ingredients

• 1 pound lean ground beef
  

• 1 ¼ cups water
  

• 1 (1 ounce) package taco seasoning mix
  

• 1 (12 ounce) jar chunky salsa
  

• 1 (10.5 ounce) can condensed cream of mushroom soup
  

• 1 (10.5 ounce) can condensed cream of chicken soup
  

• 10 (6-inch) corn tortillas, quartered
  

• 4 cups shredded Mexican cheese blend

Directions

• Cook ground beef in a skillet over medium-high heat until browned.
  
• Add water and taco seasoning; simmer on low for 15 minutes.
  
• Mix salsa, soups, and 1 cup cheese in a bowl.
  
• Layer tortillas, beef, and cheese in the slow cooker, ending with cheese on top.
  
• Cover and cook on High for 45 to 60 minutes.