One thing that you must try is some layered slow cooker beef enchiladas, it’s a bit different to the real thing, but it’s certainly worth a try.
Since we want this to be as easy as possible, we will be layering the tortillas instead of rolling them as you would normally. If you’re expecting this to come out as crispy as the oven version, then you will be disappointed. Yes, the tortillas will go a bit soggy, but it’s still damn delicious.
This recipe works best in round slow cookers so if you have one. Then you’re in luck. If you don’t then you can still do this recipe you will just need to layer it a bit differently. Tearing the tortillas is the best way to get an even layer in a rectangular slow cooker.
You can easily swap the ground beef out for other meats if beef doesn’t take your fancy. For example, some shredded chicken will work perfectly into this dish, but you will need to have some ready.
If you want to see how to make this delicious slow cooker dish visually, then be sure to check out the video below. The video will take you through everything you need to know when it comes to cooking this dish correctly.
Slow Cooker Beef Enchiladas Recipe
6 Hours & 15 Minutes
6 Hours & 35 Minutes
- 500g (1 pound) ground beef
- 1 onion, diced
- 1 tsp. crushed garlic
- 1 green or red bell pepper
- 1 packet (30g/1 oz.) taco seasoning
- 375g (13 Oz.) enchilada sauce
- 8-10 corn tortillas
- 3 cups cheddar cheese
- In a frypan over medium heat, brown the ground beef, onion, and garlic. Once slightly browned, drain any excess fluid and add the taco seasoning. Cook for a further 1-2 minutes.
- Lightly spray a slow cooker with oil. Add about ¼ cup of the enchilada sauce to the bottom of the slow cooker.
- Add 2 tortillas on top of the sauce. Now layer as followed: 1/3 beef mix, 1/3 diced bell pepper, 4 Tbsp. enchilada sauce, 3/4 cup cheese, 2 tortillas and repeat until you run out of chili mix. Finish with tortillas on the top and any of the remaining cheese. You should get 2-3 layers depending on the slow cooker size.
- Cook on low for 4-6 hours.
- Allow to stand for 5 minutes before serving.
- Serve & Enjoy.
- Browning the ground beef can be skipped but keep in mind that it is quite crucial as it will help reduce the liquid in the slow cooker. If you have too much liquid, then this might come out incredibly sloppy.
- You don’t need to use two tortillas per layer, but it certainly helps the beef enchilada stack from becoming too soggy.
- If you love cheese, then don’t hesitate to add more than I have suggested for this recipe. More cheese is always a good thing!
- Try and get tortillas that are just slightly bigger than your slow cooker for the best results.
- You can make taco seasoning at home if you find that you don’t have any in the cupboard. It’s super easy to make, and you can always alter the ingredients to suit your tastes better.
If this sounds delicious, but you’re wondering how it might impact your diet, then you can find all the nutritional information you need below. Keep in mind I have only estimated this using an online tool so it may not be 100% accurate.
Keep in mind that if you have any extras such as more cheese, sour cream, avocado or anything else that goes great with enchiladas, then they will need be added on top of the nutritional information below.
If you’re not feeling like enchiladas but still want some Mexican food, then you should check out the slow cooker spicy chicken fajitas. They’re packed full of flavor and super easy to make, certainly one you need to try out.
I hope that these layered slow cooker beef enchiladas turn out as great as they did for me. If you have some questions, tips or anything else that you would like to say, then please don’t hesitate to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.