Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

A Mexican dinner made easy in the crockpot.

Ingredients Nutrition


  1. In large skillet, cook ground beef, onion and garlic over medium-high heat until browned and thoroghly cooked, stirring frequently, Drain. Stir in soup and chiles.
  2. Spray 3 1/2 or 4- quart slow cooker with nonstick cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
  3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
  4. Cover; cook on low setting for 4 1/2 to 5 1/2 hours.
  5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.


Most Helpful

This was delicious. I will be preparing this one often. Thanks for posting. Prepared for PAC spring '08.

carolinafan April 15, 2008

This tasted really really good. I didn't have the option of 4-5 hours on my crockpot, only 8 or 10 and so it cooked down a little mushy, but despite being mushy the flavor was wonderful. We used the hot enchilada sauce and I cut the montery cheese down to half to decrease the cals. Also used low fat soup. Great recipe, plan on making this one often! I didn't get the same "lasagna" flavor as teh other reviewer, thought it tasted pretty close to real baked enchiladas. We served with low fat sour cream and a little cilantro for garnish.

Elainia October 20, 2007

Very nice served with lettuce, tomato, carrot, Cheese etc salad. Similar to a lasagne. Will cook again

Sue@lavenders September 28, 2007

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