Slow Cooker Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 493.7
  • Total Fat: 24.4 g
  • Cholesterol: 76.5 mg
  • Sodium: 680.9 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 8.7 g
  • Protein: 28.2 g

View full nutritional breakdown of Slow Cooker Enchiladas calories by ingredient
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Kind of like Mexican lasagna. Kind of like Mexican lasagna.
Number of Servings: 6


    1 pound ground beef
    1 C chopped onion
    1/2 C chopped green pepper
    1 can (16 oz) pinto or kidney beans, rinsed and drained
    1 can (15 oz) black beans, rinsed and drained
    1 can (10 oz) diced tomatoes with green chilies, undreained
    1/3 C water
    1/4 t pepper
    1 C chredded sharp cheddar cheese
    4 flour tortillas (6 or 7 inches)


In a skillet cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the rest of the ingredients EXCEPT the cheese and tortillas. Bring mixture to a boil. Reduce heat and cover; simmer for 5 minutes. In a crockpot, layer 1/5 of the beef mixture, one tortilla and 1/4 C cheese. Repeat layers. Cover and cook on low for 4-5 hours.
Yield: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MCAUNT.

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Member Ratings For This Recipe

  • I made a couple of changes, substituted Ground Chicken for the beef and added Fajita seasoning. I also put a cup of canned enchilada sauce over the top after layering. It as great. Thanks. - 11/14/10

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