Slow-cooker enchiladas are a delicious and convenient way to enjoy all the flavors of this classic Mexican dish without the fuss of rolling or baking. Layers of tortillas, seasoned meat, beans, cheese, and enchilada sauce come together in the slow cooker, creating a hearty and comforting meal that’s perfect for busy weeknights or when you want a hands-off dinner option. As they cook, the flavors meld beautifully, and the cheese melts into a gooey, irresistible topping. Serve these enchiladas with your favorite toppings like sour cream, guacamole, and fresh cilantro for a crowd-pleasing dish that’s as easy to make as it is to enjoy.
Ingredients:
- 1 lb ground beef or chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cups shredded cheddar or Monterey Jack cheese
- 1 can (10 oz) red enchilada sauce
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn or flour tortillas
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sour cream, guacamole, diced tomatoes, sliced jalapeños
Instructions:
- Cook the Meat:
- In a large skillet over medium heat, cook the ground beef or chicken until browned and cooked through. Drain any excess fat. Add the chopped onion and minced garlic, and sauté for another 2-3 minutes until the onion is softened.
- Add Seasonings and Beans:
- Stir in the chili powder, cumin, salt, and black pepper. Add the black beans and corn, mixing until everything is well combined. Remove from heat.
- Assemble the Enchiladas in the Slow Cooker:
- Spray the inside of a slow cooker with non-stick cooking spray. Spread a small amount of enchilada sauce on the bottom of the slow cooker to prevent sticking.
- Place two tortillas on top of the sauce. You may need to cut them to fit or overlap slightly. Spread a portion of the meat mixture over the tortillas, followed by a sprinkle of cheese and a drizzle of enchilada sauce.
- Continue layering with tortillas, meat mixture, cheese, and sauce until all ingredients are used, ending with a layer of tortillas topped with enchilada sauce and cheese.
- Cook the Enchiladas:
- Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve:
- Once cooked, turn off the slow cooker and let the enchiladas sit for about 10 minutes to set. Garnish with chopped fresh cilantro and your favorite toppings like sour cream, guacamole, diced tomatoes, and sliced jalapeños.
These slow-cooker enchiladas are a simple and satisfying meal that delivers all the classic enchilada flavors with minimal effort. Perfect for a hands-off dinner, they’re sure to become a family favorite that you’ll make again and again.
