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Crockpot enchiladas combine ground beef, vegetables, enchilada sauce, spices, corn tortillas, and cheese for an easy enchilada casserole made entirely in the slow cooker. It’s an easy dump and go crockpot meal that’s perfect for weeknight family dinners or meal prep!

the best easy crockpot enchiladas recipe

If you’re like me and don’t pull your slow cooker out often enough, this recipe might change that. Crockpot enchiladas are packed with flavor and are a hit with kids and adults!

And for the cook in the family, weeknight dinner doesn’t get any easier. Who doesn’t love a dump and go crockpot meal?!

This is really more of a crockpot beef enchilada casserole because we don’t take the time to roll filling inside tortilla shells and arrange them in the slow cooker. And we don’t even brown the ground beef because there’s no need. (Which also means there’s minimal cleanup and no extra dishes to wash!)

serving of slow cooker enchiladas with ground beef

For this one pot crockpot meal, we slow-cook ground beef and veggies with enchilada sauce and a few spices. Then we stir in corn tortillas cut into strips and lots of cheese, and let the crockpot work its magic.

Serve it up with your favorite toppings so everyone can customize their enchiladas, and the whole family is happy!

beef enchiladas on plate with slow cooker in background

The Best Easy Crockpot Enchiladas Recipe

Ingredients in Slow Cooker Enchiladas with Ground Beef

In this section I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), see the recipe card below.

ingredients in beef crockpot enchiladas
  • Ground beef – go with at least 90% lean here because we aren’t draining off the fat
  • Onion, red bell pepper, and garlic – these veggies add depth of flavor and bump up the nutrition
  • Chili powder, salt, cumin, Mexican oregano, and black pepper – these spices add tons of flavor to our enchilada casserole, and you probably have most of them in a well-stocked spice cabinet
  • Red enchilada sauce – look for a gluten free red enchilada sauce (such as Old El Paso) if keeping this gluten free is a concern
  • Soft corn tortillas – these help give our crockpot enchilada casserole structure and create the same flavor profile as regular enchiladas
  • Monterey Jack cheese – or you can use a store-bought pre-shredded Mexican cheese blend

How to Make Crockpot Enchiladas

The First Cooking Period (To Cook the Beef):

making crockpot enchiladas
  1. Spread out the ground beef in an even layer in the bottom of a slow cooker.
  2. Spread the onion, red bell pepper, garlic, chili powder, salt, cumin, Mexican oregano, and black pepper across the top. Pour 1 cup enchilada sauce across the top.
  3. Cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.

Stir in the Tortilla Strips and Cheese:

adding tortilla strips and cheese to slow cooker beef enchilada casserole
  1. Cut the tortillas into strips.
  2. Add half of the corn tortilla strips and 1 cup of shredded Monterey Jack cheese.
  3. Stir to combine.

The Second Cooking Period (To Let the Cheese Melt):

how to make crockpot beef enchilada casserole
  1. Spread the remaining half of the tortilla strips evenly across the top.
  2. Drizzle on the remaining 1 cup enchilada sauce.
  3. Sprinkle on the remaining 2 cups shredded Monterey Jack cheese.
  4. Cover the slow cooker and cook on HIGH until the cheese is melted, about 20 minutes. Turn off the heat and let the casserole sit for 10 to 15 minutes. Serve with any toppings you like.

Storage

Store leftover beef enchiladas wrapped in the fridge for up to 4 days. You can also freeze leftovers for up to 3 months!

crockpot enchiladas meal with vegetable toppings

Can I Make Crockpot Chicken Enchiladas Instead of Beef?

Yes! It’s very easy to use this recipe to make slow cooker chicken enchiladas instead of beef.

To do so, omit the ground beef, and instead use 1 1/2 pounds of boneless skinless chicken breasts. After the first cooking period (2 to 3 hours on HIGH or 4 to 6 hours on LOW), use two forks to shred the chicken and then proceed with the recipe as written.

Make This Budget Friendly Meal Stretch Even Further

As it is, this is a relatively cheap meal (that’s still packed with nutrition!). But you can make it stretch further to get even more bang for your buck with these easy, affordable ideas:

  • Bulk it up – add a can of rinsed, drained black beans and a can of rinsed, drained corn along with the corn tortillas
  • Serve it with rice – serving enchilada casserole with rice on the side is a good way to get more servings out of it
top view of crockpot enchilada casserole

Crockpot Enchiladas FAQs

How Do You Make Enchilada Casserole Not Soggy?

I completely understand why so many people ask about this – no one likes a soggy casserole!

There are three ways we make sure that this crockpot beef enchilada casserole isn’t soggy:

  1. Add just enough enchilada sauce – Don’t forget that the ground beef and vegetables will also release liquid as they cook down. To avoid soggy enchiladas, follow this recipe as written, and don’t be tempted to add more sauce!
  2. Cook it long enough – This allows the casserole to absorb the liquid, and also lets the excess liquid evaporate off.
  3. Let it rest for 10 to 15 minutes before serving – Like many cheesy saucy casseroles, this one is best if you let it sit for a little while before serving so it can set a bit as it cools.

What is the Best Cheese to Melt on Top of Enchiladas?

My personal favorite type of cheese to melt on enchiladas is Monterey Jack. It has a mild flavor and melts really well into ooey-gooey cheesy oblivion!

Here are a few other types of cheese that work well for enchiladas:

  • Shredded Mexican cheese blend – this mix usually includes Monterey Jack, Cheddar, Queso Quesadilla, and Asadero cheeses
  • Asadero cheese – this melts really well and has a mild creamy flavor
  • Oaxaca cheese – similar to Monterey Jack, this white cheese also has a mild flavor and melts well
overhead view of crockpot beef enchiladas on white stoneware dish

What Are Some Good Enchilada Toppings?

When I make enchiladas or tacos, I like to set up a “toppings bar”, which is just a variety of different toppings in bowls. This way everyone can add whatever toppings they like to customize their meal!

Here are a few toppings that are good for enchiladas:

  • Minced red onion
  • Sliced black olives
  • Chopped cherry tomatoes
  • Cilantro leaves
  • Shredded lettuce
  • Sour cream or Mexican crema

More Taco Tuesday Recipes to Try

easy slow cooker beef enchilada casserole

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Crockpot Enchiladas (Slow Cooker Beef Enchilada Casserole)

Prep Time20 minutes
Cook Time6 hours
Yields: 8 servings
Crockpot enchiladas combine ground beef, vegetables, enchilada sauce, spices, corn tortillas, and cheese for an easy enchilada casserole made entirely in the slow cooker. It's an easy dump and go crockpot meal that's perfect for weeknight family dinners or meal prep!

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Equipment

Ingredients
 

Ground Beef Enchilada Casserole:

  • 1 1/2 pounds lean ground beef at least 90% lean
  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 6 large cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon black pepper
  • 2 cups red enchilada sauce divided
  • 12 soft corn tortillas about 5 1/2 to 6 inches in diameter; cut into strips; divided
  • 3 cups shredded Monterey Jack cheese divided

Optional Topping Ideas:

  • Minced red onion
  • Sliced black olives
  • Chopped cherry tomatoes
  • Cilantro leaves
  • Shredded lettuce
  • Sour cream or Mexican crema

Instructions
 

  • Spread out the ground beef in an even layer in the bottom of a slow cooker. Spread the onion, red bell pepper, garlic, chili powder, salt, cumin, Mexican oregano, and black pepper across the top. Pour 1 cup enchilada sauce across the top.
  • Cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.
  • Stir in half of the corn tortilla strips and 1 cup of shredded Monterey Jack cheese.
  • Spread the remaining half of the tortilla strips evenly across the top. Drizzle on the remaining 1 cup enchilada sauce. Sprinkle on the remaining 2 cups shredded Monterey Jack cheese.
  • Cover the slow cooker and cook on HIGH until the cheese is melted, about 20 minutes.
  • Turn off the heat and let the casserole sit for 10 to 15 minutes.
  • Serve with any toppings you like.

Notes

  • Nutrition Information: The nutritional information for this recipe was calculated without the optional topping ideas.
  • Storage: Store leftovers wrapped in the fridge for up to 4 days. You can also freeze leftovers for up to 3 months!

Nutrition

Calories: 401kcal | Carbohydrates: 26g | Protein: 32g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 1157mg | Potassium: 490mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1498IU | Vitamin C: 22mg | Calcium: 374mg | Iron: 4mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Beef Enchilada Casserole, Crockpot Beef Enchiladas, Crockpot Enchilada Casserole, Crockpot Enchiladas, Enchilada Casserole, Enchilada Casserole Recipe, Slow Cooker Enchilada Casserole, Slow Cooker Enchiladas

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Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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