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Crock Pot Enchiladas

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Crock Pot Enchiladas
2008-08-08 Main Dish
4.8 36

Traditional enchilada ingredients--including ground beef, vegetables, refried beans and cheese--are layered in the crock pot for an easy and delicious meal.

  • Servings: 5 or 6


1 lb Ground Beef, or shredded chicken
1 Medium Onion, diced
1 Red or Green Bell Pepper, diced
1 pkg (16 Oz) Frozen Corn, thawed
1 can (15 Oz) Black Beans, drained and rinsed
2 cups Cooked Rice
1 can Diced Green Chilies
1 cup Chunky Salsa
1 can (30 Oz) Refried Beans
6 Flour Tortillas, cut to fit in crockpot
2½ cups Shredded Cheddar or Mexican-type Cheese
1 can (15 Oz) Enchilada Sauce
Sour Cream, optional


Brown meat with onion and pepper.   Mix corn, black beans, rice, green chilies and salsa. In a large crock pot, spread 3/4 cup refried beans.  Layer one of the tortillas, the 1/4 of the remaining refried beans, 1/4 of the corn mixture, 1/4 of the meat mixture, 1/2 CUP of the cheese and another tortilla. Repeat layers four times, ending with last tortilla shell. Pour enchilada sauce over all. Cook on low heat setting for 4-6 hours. The last 1/2 hour of cooking time, top with the remaining 1/2 cup cheese. Serve with sour cream, if desired.