Crock Pot Enchiladas Recipe

Name: Crock Pot Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 1 lb lean hamburger; 1 onion, chopped finely; 1 sweet green pepper, chopped; 1 sweet red pepper, chopped; 2 jalapeno peppers, finely chopped (optional); 3 garlic cloves, minced; 2 cups taco sauce (or your favorite salsa mild or hot); 1 cup salsa (fresh or canned hot oR mild); 1 cup mushroom, chopped; 6 flour tortillas (Basil are good, or sundried or plain); 1 1/2 cups monterey jack cheese or 1 1/2 cups cheddar cheese, grated; 1/2 cup sour cream; green onion, chopped fro garnish (optional); 2 avocados, sliced, for garnish (optional); salt & pepper

Servings: persons

vegetable oil cooking spray
1 lb lean hamburger
1 onion, chopped finely
1 sweet green pepper, chopped
1 sweet red pepper, chopped
2 jalapeno peppers, finely chopped (optional)
3 garlic cloves, minced
2 cups taco sauce (or your favorite salsa mild or hot)
1 cup salsa (fresh or canned hot oR mild)
1 cup mushroom, chopped
6 flour tortillas (Basil are good, or sundried or plain)
1 1/2 cups monterey jack cheese or 1 1/2 cups cheddar cheese, grated
1/2 cup sour cream
green onion, chopped fro garnish (optional)
2 avocados, sliced, for garnish (optional)
salt & pepper

1
Spray a large skillet lightly with veggie oil.
2
Brown the hamburger, make sure there are no lumps (if using cooked chicken or other cooked meats do the next step before this one then add the cooked meat to the onions etc).
3
Add onions, garlic, mushrooms, saute until the onions are translucent.
4
Add peppers cook 3 minutes.
5
Mix the taco& salsa sauces.
6
Remove from heat and add 3/4 cup taco/salsa sauce.
7
Lay out the tortillas and spoon approx 3/4 cup of the meat mixture into the middle of each tortilla.
8
Sprinkle with a tbsp of cheese.
9
Roll the tortillas and fasten with a tooth pick.
10
Put 1 cup of the taco sauce on the bottom of your crock pot.
11
Place the rolled tortillas side by side Pour in 3/4 cup of taco sauce On the bottom layer (this will help the tortillas from sticking).
12
Place second layer of tortillas and top with the remaining sauce.
13
Cook on low heat for 3-4 hours.
14
Be very careful removing the top layer so you do not tear them.
15
Place on a warm platter, top each enchilada with a streak of sour cream, sprinkle remaining cheese over top Garnish with avacados and green onions.
16
If you wish you can place under broiler for a minute to brown the cheesE (it melts on it's own).

1125

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: vegetable oil cooking spray, 1 lb lean hamburger, 1 onion, chopped finely, 1 sweet green pepper, chopped, and more.

Yes, Crock Pot Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crock Pot Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions