Go Back

Slow Cooker Enchiladas

Delicious and comforting enchiladas made effortlessly in a slow cooker, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 pound lean ground beef
  • 1 1/4 cups water
  • 1 ounce package taco seasoning mix
For the sauces
  • 1 12 ounce jar chunky salsa
  • 1 10.5 ounce can condensed cream of mushroom soup
  • 1 10.5 ounce can condensed cream of chicken soup
For assembly
  • 10 6-inch corn tortillas, quartered
  • 4 cups shredded Mexican cheese blend

Method
 

Preparation
  1. Crumble the ground beef into a large skillet over medium-high heat and cook, stirring until evenly browned.
  2. Add water and taco seasoning, then reduce the heat to low and simmer for about 15 minutes.
  3. In a separate bowl, combine the salsa, cream of mushroom soup, and cream of chicken soup. Set aside 3 cups of cheese; mix the remaining 1 cup of cheese into the salsa mixture.
Assembly
  1. Place a single layer of tortillas in the bottom of your slow cooker.
  2. Next, add a layer of the ground beef mixture, followed by a layer of the reserved cheese.
  3. Repeat layering with the remaining tortillas, beef mixture, and cheese, finishing with a final layer of tortillas topped with any remaining cheese.
Cooking
  1. Cover the slow cooker and cook on High for 45 to 60 minutes until the cheese is melted and bubbly.

Notes

For serving, consider garnishing with fresh cilantro, diced avocado, or a dollop of sour cream. Pair with rice or beans for a complete meal. You can also prepare everything ahead of time and cook when you're ready.