Slow Cooker Enchiladas
Creamy, cheesy enchiladas with hearty ground beef and beans, perfect for a comforting family dinner in the slow cooker with bold Mexican flavors.
Ingredients
- 1 lb. ground beef ⓘ
- 1 c. chopped onion ⓘ
- 1/2 c. chopped green pepper ⓘ
- 1 16 oz. can kidney beans ⓘ
- 1 15 oz. can black beans ⓘ
- 1 10 oz. can tomatoes with green chilies ⓘ
- 1/3 c. water ⓘ
- 1 tsp. chili powder ⓘ
- 1/2 tsp. ground cumin ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1 c. cheddar cheese, cubed ⓘ
- 4 oz. monterey jack cheese ⓘ
- 5 flour tortillas ⓘ
Instructions
- Brown the ground beef, chopped onion, and chopped green pepper in a skillet.
- Drain the excess fat from the meat mixture.
- Add the kidney beans, black beans, tomatoes with green chilies, water, chili powder, ground cumin, salt, and pepper to the skillet.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- While the mixture simmers, combine the cubed cheddar cheese and Monterey Jack cheese.
- In the slow cooker, start with 3/4 cup of the beef mixture at the bottom.
- Alternate layers of cheese, tortillas, and beef mixture in the slow cooker, ending with cheese on top.
- Cover and cook on low for 5 to 7 hours until heated through and cheese is melted.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using spicy chili powder. If you're short on time, pre-cooked shredded chicken or turkey can be substituted for the ground beef. Black beans can also be swapped for pinto beans if desired. This recipe is flexible, so feel free to incorporate other veggies like corn or zucchini for added nutrition.
Serving Suggestions
Serve the enchiladas with a fresh side salad or Mexican rice for a complete meal. Add toppings like sour cream, guacamole, or salsa to enhance flavors. These enchiladas pair beautifully with Southwestern Bean Dip for a delightful appetizer spread or as part of a larger Mexican-themed dinner.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel, heating in 30-second intervals until warmed through. Alternatively, you can reheat in a preheated oven at 350°F for about 15-20 minutes until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Slow Cooker Enchiladas contains roughly 664 calories, with 40g protein, 96g carbohydrates, and 17g fat. It is an excellent source of iron (138% of the Daily Value), dietary fiber (115% of the Daily Value), and protein (81% of the Daily Value). Note that it is relatively high in sodium, at 1631mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, you can easily make this recipe vegetarian by replacing the ground beef with a mix of black beans, kidney beans, and additional vegetables such as bell peppers or mushrooms. This will still provide a hearty texture and delicious flavor.
What can I use instead of flour tortillas?
If you're looking for a gluten-free option, corn tortillas work well in this recipe. Just be sure to warm them slightly before layering to prevent cracking. Alternatively, you could use whole wheat tortillas for a healthier twist.
How can I adjust the spice level?
To control the spice level, adjust the amount of chili powder or omit it altogether for a milder flavor. You can also add toppings like sour cream or avocado to balance the heat, making it suitable for those who prefer less spice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).