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This image shows Crockpot Enchiladas served on a round white plate, topped with freshly chopped cilantro. The enchiladas are made with layers of tortillas, seasoned ground beef, cheese, and a flavorful sauce.

Crockpot Enchiladas Recipe

Crockpot enchiladas are a comforting, layered dish made with ground chicken, cheese, and a creamy salsa-soup mixture. This easy recipe is assembled in a slow cooker, creating a flavorful meal that’s perfect for busy days and a family-friendly dinner.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 669 kcal

Equipment

  • Wooden spoon
  • Large skillet
  • Knife
  • Slow cooker
  • Medium bowl
  • Measuring cups

Ingredients
  

  • 1 small onion roughly chopped
  • 1 Freshly chopped coriander for garnish
  • 1 can of black beans drained and rinsed
  • 100 g grated cheddar cheese
  • 1 carton of passata
  • 1 tsp of oregano
  • Salt and ground black pepper
  • 1 tsp of garlic powder
  • 1 sachet of taco seasoning
  • 100 ml chicken stock or chicken broth
  • 2 cloves garlic crushed
  • 4 boneless skinless chicken breasts

Instructions
 

  • In a large skillet, cook the chicken over medium-high heat, stirring occasionally, until cooked through and no longer pink.
    This image shows ground beef being cooked in a skillet, the first step in preparing the filling for Crockpot Enchiladas.
  • Add water and taco seasoning to the skillet, and reduce the heat to low and simmer for 15 minutes.
    This image shows taco seasoning being mixed into cooked ground beef in a skillet, followed by simmering to infuse the flavors for Crockpot Enchiladas.
  • In a medium bowl, combine salsa, cream of mushroom soup, and cream of chicken soup.
    This image shows cheese being combined with sauce in a bowl to create a rich and creamy mixture for layering in the Crockpot Enchiladas.
  • In the bottom of the slow cooker, place a layer of tortillas to cover the surface.
    This image shows tortillas being placed in the bottom of a slow cooker, forming the first layer for the Crockpot Enchiladas.
  • Spread a layer of the chicken mixture on top of the tortillas, followed by a layer of the cheese mixture.
    This image shows the seasoned ground beef mixture being evenly spread over the tortillas in the slow cooker as part of the Crockpot Enchiladas layering process.
  • Repeat the layering process with the remaining ingredients, ending with a final layer of tortillas and topping with the remaining cheese.
    This image shows the final layer of tortillas being topped with a generous amount of shredded cheese in the slow cooker, completing the Crockpot Enchiladas before cooking.
  • Cover the slow cooker and cook on High for 45 minutes to 1 hour.
    This image shows the fully cooked Crockpot Enchiladas in the slow cooker, with melted cheese and bubbling sauce.
  • Serve the dish with fresh cilantro.
    This image shows the finished Crockpot Enchiladas being garnished with freshly chopped cilantro, adding a burst of flavor and a pop of color before serving.

Notes

  • Substitute ground turkey or chicken for a lighter option.
  • For extra flavor, add chopped onions or bell peppers to the beef mixture.
  • Use gluten-free tortillas if needed for a gluten-free version.