Description
These slow cooker enchiladas are filled with savory ground beef, smothered in zesty enchilada sauce, and layered with tortillas and cheese. A comforting, no-fuss version of a Mexican classic—perfect for weeknight dinners or feeding a crowd.
Ingredients
1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 (10 oz) can red enchilada sauce
1 (4 oz) can diced green chilies (optional)
1 cup black beans, drained and rinsed (optional)
6–8 corn tortillas, cut in halves or quarters
1½ cups shredded Mexican cheese blend
1 tsp chili powder
½ tsp cumin
Salt and pepper to taste
Optional toppings: sour cream, chopped green onions, cilantro, avocado
Instructions
In a skillet, cook ground beef over medium heat until browned. Drain fat.
Add onion and garlic to the skillet. Sauté 2–3 minutes. Stir in chili powder, cumin, salt, and pepper.
Mix in green chilies and black beans if using. Remove from heat.
Lightly spray slow cooker with cooking spray. Add a spoonful of enchilada sauce to the bottom.
Layer as follows:
Tortillas
Beef mixture
Cheese
Enchilada sauce
Repeat layers, ending with sauce and a final sprinkle of cheese.
Cover and cook on low for 4–6 hours or high for 2–3 hours.
Let cool slightly before slicing and serving with toppings.
Notes
You can substitute flour tortillas if preferred.
Add jalapeños for extra heat.
Great for meal prep—reheats beautifully.
- Prep Time: 20 minutes
- Cook Time: 4–6 hours (low) or 2–3 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Keywords: enchiladas, slow cooker enchiladas, crock pot beef enchiladas, easy enchilada recipe, layered enchiladas