SLOW COOKER ENCHILADA STACK
Simply turn on your crockpot and forget all about it until you have the cheesiest and creamiest enchiladas ever! It's so easy!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat. Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1/2 cup. Lightly coat the inside of a slow cooker with nonstick spray. Place 1 tortilla on the bottom of the slow cooker. Spread 1/3 ground beef mixture evenly over the top; sprinkle with 1/2 cup cheese. Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese. Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours. Serve immediately, garnished with avocado, tomato and cilantro, if desired.
CROCK POT STACKED ENCHILADAS
I got this recipe from J&S Old Time Recipes. I prefer the "real" enchiladas I make in the oven, but these are really tasty! Great for a busy or hot day, when you don't want to use the oven. My family really enjoys these! Prep time is approximate and does not include cooking the meat.
Provided by keen5
Categories Chicken
Time 4h20m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown your beef or cook the other meat you are using.
- Mix cooked meat, cumin, cream cheese and onion together.
- Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.
- Place one tortilla in the bottom of the pot.
- Cover with some of the meat mixture.
- Pour a little enchilada sauce on top of meat.
- Sprinkle some cheese on top of sauce.
- Add another tortilla and continue layering until you run out of meat mixture.
- You should still have some cheese and sauce left.
- Top with a tortilla, then pour remaining enchilada sauce over all.
- Cook on HIGH for 4 hours.
- When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.
- Cut into wedges with plastic spatula to serve.
Nutrition Facts : Calories 931.9, Fat 53.7, SaturatedFat 26.5, Cholesterol 220.3, Sodium 1649.9, Carbohydrate 50.2, Fiber 7.4, Sugar 11.6, Protein 62
ENCHILADA STACK-UP IN CROCK POT
Make and share this Enchilada Stack-Up in Crock Pot recipe from Food.com.
Provided by KateL
Categories One Dish Meal
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In skillet, cook ground beef and onion until meat is browned and onion is tender; drain off excess fat.
- Add tomato sauce, chilies, chili powder, salt, pepper, and hot pepper sauce. (Note: wear gloves to protect skin when handling fresh green chilies and do not touch hands to eye area or other sensitive areas, then discard gloves and wash hands before proceeding.).
- Stir in drained beans and olives.
- Trim tortillas slightly smaller than diameter of crockery cooker; add trimmings to meat mixture.
- Place 1/4 of the meat mixture in bottom of cooker; top with one tortilla and sprinkle with 1/4 cup cheese. Repeat layers with meat, tortillas, and cheese.
- Pour tomato juice around edge of stack-up.
- Cover; cook on LOW heat for 5-6 hours, or cook on HIGH heat setting for 2 1/2 hours.
- Cut into wedges. Carefully lift out of crockery cooker.
Nutrition Facts : Calories 559.4, Fat 29.6, SaturatedFat 13.1, Cholesterol 106.9, Sodium 1407.1, Carbohydrate 37.6, Fiber 10, Sugar 7.7, Protein 37.2
SLOW COOKER ENCHILADAS
An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
Provided by AIMS312
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
- In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
- Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
- Cover, and cook on High for 45 minutes to 1 hour.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g
EASY SLOW COOKER ENCHILADAS
An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn.
Provided by PIXIEBOOTS
Categories World Cuisine Recipes Latin American Mexican
Time 5h30m
Yield 6
Number Of Ingredients 15
Steps:
- Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
- Mix Cheddar cheese and Monterey jack cheese together in a bowl.
- Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
- Cook on Low until heated through, 5 to 7 hours.
Nutrition Facts : Calories 613.9 calories, Carbohydrate 41.5 g, Cholesterol 128.8 mg, Fat 31.1 g, Fiber 12.7 g, Protein 44.3 g, SaturatedFat 16.8 g, Sodium 1216.2 mg, Sugar 2.3 g
CROCK POT ENCHILADA STACK
Make and share this Crock Pot Enchilada Stack recipe from Food.com.
Provided by pies and cakes and
Categories Black Beans
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut stew meat into very small pieces and brown meat and onion in skillet.
- Add all remaining ingredients and simmer for 10-15 minutes. Set aside.
- In crock pot, place two pieces of foil folded to create a "dish". One six inch wide strip one way and another the other direction works well for me.
- Ladle a small amount of filling onto foil, and place a tortilla on the top and sprinkle with 1/2 cup cheese. Repeat layers ending with last of the filling. There should be about 6 layers.
- Cover and cook on low for 6-8 hours or til meat is tender.
- Pull bottom layer of foil out of cooker and place on a serving platter, spoon any remaining contents over top.
- Cut into wedges to serve. Add tomatoes, lettuce and sour cream if desired.
Nutrition Facts : Calories 849.7, Fat 44.1, SaturatedFat 20.8, Cholesterol 126.3, Sodium 1111.8, Carbohydrate 62.4, Fiber 12.8, Sugar 1.9, Protein 50.5
SLOW-COOKER ENCHILADAS
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. -Mary Luebbert, Benton, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
Nutrition Facts : Calories 734 calories, Fat 32g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 1672mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 11g fiber), Protein 49g protein.
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SLOW-COOKER BEEFY ENCHILADA STACK RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (13)Category EntreeCuisine MexicanTotal Time 2 hrs 40 mins
- In 12-inch skillet, cook beef, onion, poblano chiles and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Spray 5-quart round slow cooker with cooking spray. Reserve 1/2 cup of the enchilada sauce. Spoon 1/2 cup enchilada sauce in slow cooker. Stir remaining enchilada sauce, taco seasoning mix, corn and black beans into beef mixture.
- Place 1 tortilla in center of slow cooker. Cut 1 tortilla in half; place each half on either side of whole tortilla. Spoon 1 1/3 cups beef mixture over tortillas; sprinkle with 1/2 cup cheese. Top with 2 more tortillas, cutting to fit. Repeat layers 3 times with beef mixture, tortillas and 1 1/2 cups cheese. Top with reserved 1/2 cup enchilada sauce and 1 cup cheese.
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