Enchilada Stack-Up in Crock Pot

READY IN: 6hrs 5mins
Recipe by KateL

Entered for safe-keeping. From Nancy Swanson, Denver, Colorado, as submitted to BH&G.

Top Review by Color Guard Mom

So easy to make and definitely tasty. Love the spiciness. I used black beans instead of red kidney beans. The only reason I didn't give it 5 stars is because this looks nothing like enchiladas. Thanks for posting! Made for the December Photo Tag game.

Ingredients Nutrition

Directions

  1. In skillet, cook ground beef and onion until meat is browned and onion is tender; drain off excess fat.
  2. Add tomato sauce, chilies, chili powder, salt, pepper, and hot pepper sauce. (Note: wear gloves to protect skin when handling fresh green chilies and do not touch hands to eye area or other sensitive areas, then discard gloves and wash hands before proceeding.).
  3. Stir in drained beans and olives.
  4. Trim tortillas slightly smaller than diameter of crockery cooker; add trimmings to meat mixture.
  5. Place 1/4 of the meat mixture in bottom of cooker; top with one tortilla and sprinkle with 1/4 cup cheese. Repeat layers with meat, tortillas, and cheese.
  6. Pour tomato juice around edge of stack-up.
  7. Cover; cook on LOW heat for 5-6 hours, or cook on HIGH heat setting for 2 1/2 hours.
  8. Cut into wedges. Carefully lift out of crockery cooker.

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