Crockpot Mexican Enchiladas Recipe

I love Mexican food, actually love is an understatement. I could eat it. Every. Day! That’s why I love this recipe for Slow Cooker Enchiladas.

One of my favorite Mexican dishes to cook at home is beef enchiladas. However, with the heat wave we’ve had recently in Atlanta, there is absolutely no way I’m turning on my oven anytime soon to cook any of my favorite Mexican entrees.

So I thought, “Why not break out my Crockpot?!” Seriously, if you don’t have a Crockpot you are losing. It’s truly one of God’s greatest gift to humanity, period.

A Crockpot is affordable, helps utilize time, and is so easy to use that anyone could throw a few items in it and come away with a hearty meal.

This recipe for Slow Cooker Enchiladas is a super easy slow cooker Mexican food recipe. I hope you enjoy!

Ingredients

  • 1 pound of vegetarian meat crumbles or 1 pound of ground beef
  • 1 can (10 oz.) of Ro-Tel Hot Diced Tomatoes with Habaneros, drained
  • 1 can (15 oz.) of sweet whole kernel corn, drained
  • 1 yellow onion, diced small
  • 1 small can of chopped olives
  • 1/2 cup of green onions, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Adobo seasoning
  • 1/4 to 1/2 of a taco seasoning package
  • 2 small or 1 large can of enchilada sauce
  • 1 1/2 cup finely shredded Colby & Monterrey Jack cheese
  • 1 1/2 cup finely shredded Mozzarella cheese
  • 12-14 6″-8″ corn tortillas

Note: If you do not prefer your enchiladas on the spicy side you can use a can of diced tomatoes with onions, instead of a can of diced tomatoes with habaneros.

Also, you can adjust the seasoning measurements to taste.

Last, I would recommend lightly frying the tortillas in oil first. Frying the tortillas make them more pliable, and will prevent them from breaking apart during rolling. However, if you are concerned with frying you can skip this additional step.

Directions for Slow Cooker Enchiladas

  • Assemble your ingredients.

Slow Cooker Enchiladas

  • In a large oiled skillet combine the meat crumbles or ground beef, corn, 1/2 of the diced onion, can of diced tomatoes with habaneros, and all seasoning.

Slow Cooker Enchiladas

  • Cook veggie crumbles or ground beef, until browned and vegetables are tender; drain.

Slow Cooker Enchiladas

  • Pour about a cup of enchilada sauce into the bottom of the crock pot and spread it around evenly.
  • Scoop about 2 tablespoons of the meat and vegetable mixture, 1 teaspoon of the olives, and about 1 teaspoon of both types of cheese into one of the tortillas. Roll up the tortilla and place it into the bottom of the crockpot. Repeat until the entire bottom of the crockpot is filled.

Slow Cooker Enchiladas

  • Spread a cup of enchilada sauce over the first layer of enchiladas, and sprinkle it with a 1/2 cup of the Colby & Monterrey Jack cheese and 1/2 cup of the mozzarella cheese.
  • Continue filling and placing the remaining tortillas to create a second layer. Repeat the layer of enchilada sauce and cheese on the second layer of enchiladas.
  • Sprinkle the remainder of the chopped olives, 1/2 cup of green onions, and the other half of the diced onions on top of the cheese.

Crockpot Enchiladas

  • Cover the enchiladas and cook on high for 2-4 hours.

Crockpot Enchiladas

  • Yields 4-6 servings.

Crockpot Enchiladas

These Crockpot Enchiladas will go great with black beans and rice, or a simple salad. You can also top them of with sour cream.

Slow Cooker Enchiladas

Slow Cooker Enchiladas

Ingredients

1 pound of vegetarian meat crumbles
1 can (10 oz.) of Ro-Tel Hot Diced Tomatoes with Habaneros, drained
1 can (15 oz.) of sweet whole kernel corn, drained
1 yellow onion, diced small
1 small can of chopped olives
1/2 cup of green onions, chopped
1 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/2 teaspoon Adobo seasoning
1/4 to 1/2 of a taco seasoning package
2 small or 1 large can of enchilada sauce
1 1/2 cup finely shredded Colby & Monterrey Jack cheese
1 1/2 cup finely shredded Mozzarella cheese
12-14 6"-8" corn tortillas

Instructions

  1. In a large oiled skillet combine the vegetarian meat crumbles, corn, 1/2 of the diced onion, can of diced tomatoes with habaneros, and all seasoning.
  2. Cook vegetarian meat crumbles, until browned and vegetables are tender; drain.
  3. Pour about a cup of enchilada sauce into the bottom of the crock pot and spread it around evenly.
  4. Scoop about 2 tablespoons of the vegetarian meat crumbles and vegetable mixture, 1 teaspoon of the olives, and about 1 teaspoon of both types of cheese into one of the tortillas.
  5. Roll up the tortilla and place it into the bottom of the crock pot. Repeat until the entire bottom of the crock pot is filled.
  6. Spread a cup of enchilada sauce over the first layer of enchiladas, and sprinkle it with a 1/2 cup of the Colby & Monterrey Jack cheese and 1/2 cup of the mozzarella cheese.
  7. Continue filling and placing the remaining tortillas to create a second layer. Repeat the layer of enchilada sauce and cheese on the second layer of enchiladas.
  8. Sprinkle the remainder of the chopped olives, 1/2 cup of green onions, and the other half of the diced onions on top of the cheese.
  9. Cover the enchiladas and cook on high for 2-4 hours.

Notes

These Crock Pot Enchiladas will go great with black beans and rice, or a simple salad. You can also top them of with sour cream.

http://missfoodiefab.com/slow-cooker-enchiladas-crock-pot-recipes/

Do you think you will try these Slow Cooker Enchiladas?

XOXO, Miss Foodie Fab! 

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