Chile Relleno and Bean Crock Pot Enchiladas

Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

This is a great crowd pleaser even though it is meatless- every time I make this I am asked for the recipe.

Ingredients Nutrition

  • Bean Mixture

  • 2 (850.48 g) can beans, drained and rinsed black (any whole bean of choice)
  • 425.24 g can diced tomatoes, drained
  • 4.92 ml salt-free fajita seasoning mix
  • 177.44 ml fresh cilantro, chopped
  • Sauce

  • 425.24 g can red enchilada sauce (any spiciness you like)
  • 425.24 g can green enchilada sauce
  • Additional ingredients

  • 566.99 g canwhole anaheim chilies (drained)
  • 473.18 ml shredded cheese (any type you like)
  • 12 corn tortillas


  1. In a small 31/2 to 4 quart crock pot- spray with a non-stick spray and start to layer ingredients in order.
  2. sauce( enough to cover bottom).
  3. Corn tortillas, torn up in big chunks, to.
  4. cover bottom.
  5. bean mixture to cover.
  6. shredded cheese, to cover.
  7. whole chiles, to cover.
  8. Sauce.
  9. Continue to layer in order until you reach the top of the crock pot.
  10. Cook on low for 6-8 hours, high 3-4.
  11. For a large group, double and use a 5-6 quart crock pot.