Crockpot Enchiladas

Crockpot Enchiladas


(6 votes) 4 6

This is a great recipe for an appetizer. It can also easily be doubled for a potluck. My co-workers love it when I bring it to the office!

Shared by
N. Ft. Myers, FL

Time needed

7 min preparation + 7 min cooking

Serving Size / Yield

7 servings


  • 1 lb. lean ground beef
  • 1 sm. onion, chopped
  • 1 clove garlic, minced
  • 1 10-oz. can cream of mushroom soup
  • 1 4.5-oz. can green chiles
  • 1 10-oz. can enchilada sauce ( I prefer green)
  • 10 6-inch corn tortillas
  • 3 C. shredded cheese (Mexican blend is good)
  • paprika
  • chopped cilantro

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Cook beef, onionĀ and garlic until brown and thoroughly cooked. Stir in soup and chilies. Spray the slow cooker crockpot (3 1/2 or 4 quart) with cooking spray, and spread about 1/4 cup of the enchilada sauce in the bottom. Put 4 tortillas over the sauce, overlappingĀ and breaking if needed making an even layer. Top with 1/3 of the beef mix, keeping even. Drizzle 1/4 cup of the enchilada sauce followed by 1 cup of cheese. Repeat layers twice, except use 3 tortillas in remaining layers. Sprinkle paprika over the top. Cover and cook on low 4-5 hours. Serve with fresh cilantro.

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