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    You are in: Home / Recipes / Crock Pot Enchiladas Recipe
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    Crock Pot Enchiladas

    Crock Pot Enchiladas. Photo by Bergy

    1/5 Photos of Crock Pot Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    ~Bekah~'s Note:

    I adopted this recipe from a very sweet chef: CBW. "My mom found this in a TOH magazine and passed the recipe on to me (well, I begged her for it after she made it!(=) I love good crock pot recipes and this one is no exception. There are some other enchilada recipes on here, but this one was a little different, so, I decided to add it to the database! I hope you'll enjoy it, too!"

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    Units: US | Metric


    1. 1
      In a skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain.
    2. 2
      Add the next 8 ingredients; bring to a boil.
    3. 3
      Reduce heat; cover and let simmer for 10 minutes.
    4. 4
      Combine cheeses.
    5. 5
      In a 5 qt slow-cooker, layer about 3/4 cup beef mixture, on tortilla and about 1/3 cup cheese.
    6. 6
      Repeat layers until ingredients are used up.
    7. 7
      Cover and cook on low for 5-7 hours or until heated through.
    8. 8

    Ratings & Reviews:

    • on January 20, 2010


      I made a vegetarian version using Lightlife Smart Ground instead of the ground beef. This busy mom simplified the prep by not sauteing or boiling the veggies first. Just chopped up onion and pepper in small pieces and threw it all in. Cooked great in 5 1/2 hours. Crazy yummy! Leftover portions heated up well wrapped in foil in toaster oven too.

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    • on March 13, 2008


      We really like this recipe. I just found it on here...have been making it for years from the TOH magazine. I only use one can of chili beans instead of the 2 cans listed. I think I will try to cut down on the cheese and tortillas next time as someone else mentioned. We serve it with chips (I make my own in the oven with corn tortillas) and kind of eat it like a dip!

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    • on February 26, 2008


      Great base recipe! I used chicken instead, and only half the black beans called for. Substituted refried beans for the other can! Also, didn't need as many tortillas. I use 2 big ones, cut them into wedges, and layered that way! Got the calories down, WAY down! Used 1 C cheese instead of 2, so each portion (made for 4) is 325 calories! Great way to enjoy Mexican on a diet!

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    Read All Reviews (7)


    Nutritional Facts for Crock Pot Enchiladas

    Serving Size: 1 (370 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 899.8
    Calories from Fat 358
    Total Fat 39.8 g
    Saturated Fat 19.1 g
    Cholesterol 131.9 mg
    Sodium 1273.9 mg
    Total Carbohydrate 79.3 g
    Dietary Fiber 19.3 g
    Sugars 3.7 g
    Protein 56.8 g

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