Easy Crockpot Enchiladas Recipes

SLOW COOKER ENCHILADAS

Steps:

• Add ground beef and diced jalapeño to skillet and cook while breaking apart with spatula until beef is cooked through and jalapeño is tender
• Stir in cream cheese until smooth, stir in about 1/2 cup enchilada sauce and remove from heat
• Add 1 cup enchilada sauce in bottom of casserole slow cooker
• Divide filling among tortillas and add to slow cooker seam side down
• Top with remaining sauce and shredded cheese
• Cook on high for 2 hours or low for 4 hours until heated through and cheese melted

SLOW COOKER ENCHILADAS

Steps:

• Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
• In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
• Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
• Cover, and cook on High for 45 minutes to 1 hour.

SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT

Steps:

• Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
• Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
• Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.

CROCK POT CHICKEN ENCHILADAS

Steps:

• 1. Start up crock pot, put just 1/4 of a can of enchilada sauce in the pot.
• 2. Put chicken in, and pour the rest of the first can or enchilada sauce in the pot.
• 3. Let cook on Low for 7-8 hours or High for 3-4 hours. 1 hour before you want to assemble the enchiladas, take chicken out and shred it.
• 4. Put chicken back in crock with enchilada sauce and let simmer for about 30-60 minutes. (You don't have to do this, but it makes the chicken more flavorful because you are getting the sauce all over the chicken).
• 5. Pre-heat oven to 350. Pull out a 9X13 pan to put the enchildadas inches Pour enchilada sauce, just enough to coat the bottom of the pan.
• 6. Start assembling the enchiladas by scooping up some chicken and putting in the tortillas, topped with cheese.
• 7. Roll the filled tortillas and put in to the 9X13. Keeping doing this until the chicken is all gone or the pan is filled. ( I squish a lot of enchiladas in one pan).
• 8. Pour remaining enchilada sauce on top and top with remaining cheese.
• 9. Put in to preheated oven for 20 minutes. Just enough to warm all the way through.

EASY CROCKPOT ENCHILADAS

Steps:

• Cook chicken with soup, enchilada sauce and salsa in crockpot for 6-7 hours on low.
• Chicken will pull apart with a fork at this point (do this on a cutting board and then add chicken back to crockpot and mix everything to combine).
• Fill tortillas with the chicken mixture, roll them up, lay them in a 13×9 baking dish and top with cheese.
• Bake in a 350 degree F oven for 30 minutes. OR, you can also mix cheese into crockpot during last 20 minutes.
• Serve the mixture in warmed tortillas with all the fixings.

EASY CROCK POT BEEF ENCHILADAS

Steps:

• Brown hamburger and onion together.
• Drain excess fat and add diced tomatoes (with juice).
• Add chopped chilies and taco seasoning.
• Simmer 5 minutes.
• Spray inside of crock with cooking spray and place 4 corn tortillas in the bottom and spread 1/2 of the meat mixture.
• Spread 1/2 the can of cheese soup on top of meat and place 3 more tortillas on top of cheese soup.
• Pour in remaining meat mixture and place 3-4 more corn tortillas on top.
• Spread remaining can of cheese soup on tortillas and sprinkle 1 1/2 to 2 cups shredded cheese.
• Pour 1 cup milk evenly over top--do not stir.
• Put on lid and cook on low up to 5 hours.