Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

Do not limit your self to using hamburger this recipe is excellent for using left over roast/chicken etc. Make it as hot as you want or as mild. This recipe went over very well with my recent company and done in the crock pot kept the heat out of the kitchen. I served them with refried beans, & fresh salsa The end result of the recipe produces soft enchiladas where the flavors have blended and they practically melt in your mouth

Ingredients Nutrition


  1. Spray a large skillet lightly with veggie oil.
  2. Brown the hamburger, make sure there are no lumps (if using cooked chicken or other cooked meats do the next step before this one then add the cooked meat to the onions etc).
  3. Add onions, garlic, mushrooms, saute until the onions are translucent.
  4. Add peppers cook 3 minutes.
  5. Mix the taco& salsa sauces.
  6. Remove from heat and add 3/4 cup taco/salsa sauce.
  7. Lay out the tortillas and spoon approx 3/4 cup of the meat mixture into the middle of each tortilla.
  8. Sprinkle with a tbsp of cheese.
  9. Roll the tortillas and fasten with a tooth pick.
  10. Put 1 cup of the taco sauce on the bottom of your crock pot.
  11. Place the rolled tortillas side by side Pour in 3/4 cup of taco sauce On the bottom layer (this will help the tortillas from sticking).
  12. Place second layer of tortillas and top with the remaining sauce.
  13. Cook on low heat for 3-4 hours.
  14. Be very careful removing the top layer so you do not tear them.
  15. Place on a warm platter, top each enchilada with a streak of sour cream, sprinkle remaining cheese over top Garnish with avacados and green onions.
  16. If you wish you can place under broiler for a minute to brown the cheesE (it melts on it's own).


Most Helpful

I made these today. YUMMMMM!!!! Next time I will add more jalapeno as my husband and I like things spicy, but other than that I wouldn't change anything!

Kelly H October 27, 2002

I love crockpot recipes. These were easy to make and had a great flavor but I foung the tortillas a little "doughy" for my taste. I wonder how these would be with corn tortillas.

Indiana Debbie January 14, 2007

Very good! I make a recipe very similar. The only changes I make are: rotel instead of the salsa and taco sauce and no mushrooms. I also add black beans. Otherwise, it's the same. It makes such a yummy dish which we usually eat with scoop chips. I like your additions for green onion and avocado--that made it super yummy!

Chef Doozer May 05, 2005

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