Crock Pot Stacked Enchiladas

Submitted by keen5

"I got this recipe from J&S Old Time Recipes. I prefer the "real" enchiladas I make in the oven, but these are really tasty! Great for a busy or hot day, when you don't want to use the oven. My family really enjoys these! Prep time is approximate and does not include cooking the meat."

 

• Ready In: 4hrs 20mins
• Ingredients: 7
• Serves: 5-6

ingredients

• 1 (14 ounce) package corn tortillas (whatever size fits in your crock pot) or (14 ounce) package flour tortillas (whatever size fits in your crock pot)
• 1 1⁄2 3 cups shredded cooked chicken or 3 cups shredded cooked pot roast
• 1 (20 ounce) can enchilada sauce
• 1 teaspoon cumin
• 1 1⁄2 cups light cream cheese
• 1 onion, chopped fine
• 2 cups shredded cheddar cheese or 2 cups monterey jack pepper cheese

directions

1. Brown your beef or cook the other meat you are using.
2. Mix cooked meat, cumin, cream cheese and onion together.
3. Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.
4. Place one tortilla in the bottom of the pot.
5. Cover with some of the meat mixture.
6. Pour a little enchilada sauce on top of meat.
7. Sprinkle some cheese on top of sauce.
8. Add another tortilla and continue layering until you run out of meat mixture.
9. You should still have some cheese and sauce left.
10. Top with a tortilla, then pour remaining enchilada sauce over all.
11. Cook on HIGH for 4 hours.
12. When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.
13. Cut into wedges with plastic spatula to serve.

Reviews

[Susanna17]

A terrific crockpot recipe. It has been added to our weekly menu by popular demand. I did not have to change or substitute in any way. It was very simple to put together and had a very rich taste. Thanks! Susanna17 in Indiana

 

[Sylvia G.]

I made them last night, my hubby said" with a mouthful, you, can make this again!!!!, not using the oven to make them anymore! So good!Thank you for the recipe.

 

[Lakegirl645]

Excellent! I added a can of diced green chilies, and cooked the meat with taco seasoning. I doubled the recipe and after 2 hours on low it was more than done, I turned it down to warm the last hour and it was super good. Everyone loved it, they ate the entire thing. (hubby, 2 teenage boys, they eat a lot) lol

 

[Luv2CookHate2Clean]

We love this recipe! I made it once last week, and then dh actually requested it a second time! The first time, I used the red enchilada sauce, and the second, I used the green. I'm not sure which I prefer. A friend borrowed the recipe from me, and she used one 10-oz can of red and one 10-oz can of green. She really liked that. Both times, I used the Tyson Southwestern chicken strips and added refried beans, a can of green chilies, and a can of sliced black olives. You can't beat this for an easy recipe that tastes complex!

 

[Cassandra S.]

Pretty good! I made this two different ways. First, I made this as written, and it was pretty good. Then, I made it the way that Heather'sKitchen suggested with shredded chicken, corn tortillas, and green enchilada sauce, and it was even better! I did make some changes to the cooking time. I cooked it on high for 2 hours and then turned off the crockpot and let it sit for another hour with the lid off to cool down and set up a bit.