Slow Cooker Enchilada

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 306.7
  • Total Fat: 7.9 g
  • Cholesterol: 42.0 mg
  • Sodium: 1,460.8 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 7.8 g
  • Protein: 24.1 g

View full nutritional breakdown of Slow Cooker Enchilada calories by ingredient

Number of Servings: 10


    1 lb lean ground beef, cooked and drained
    1 cup chopped onion
    1/2 cup chopped green pepper
    2 cans (15.5oz) pinto or kidney beans, rinsed & drained
    2 cans diced tomatoes and green chiles, undrained
    2 small cans tomato sauce
    2 pkgs enchilada sauce (dry mix) (taco sauce mix works well too)
    2/3 cup water
    1/2 tsp salt
    1/4 tsp pepper
    2 cup (8oz) shredded 2% mexican blend cheese
    6 fat free flour tortillas (1 point each)


In a skillet, cook beef, onion and green pepper until beef is browned. Drain. In a bowl, add all other ingredients except for the tortillas and stir. In a crockpot, layer about 3/4 beef mixture, then a tortilla. Repeat layers with all 6 tortillas. Cover and cook on low for 5-7 hrs or until heated thru. (you can also cut up tortillas and stir into mixture)

I have nevered layered mine in the crockpot. I always cut my tortillas up and stir into the mixture. Hope ya'll enjoy. This recipe is a little spicy. I think next time I will use mild rotel tomatoes. Makes approximately 10 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user KENDRACITA.

Member Ratings For This Recipe

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    Very Good
    The recipe itself tasted good but I won't use flour tortillas again while cooking, they turned doughy. Either use cooked tortillas maybe corn or serve the flour one's on the side. - 5/25/20