Best 7 Stacked Crock Pot Enchiladas Recipes

SLOW-COOKER ENCHILADAS

Steps:

• In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.

STACKED ENCHILADA

Steps:

• In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.

CROCK POT STACKED ENCHILADAS

Steps:

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

STACKED CROCK POT ENCHILADAS

Steps:

• In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender.
• Drain.
• Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
• In crock pot, layer tortillas, beef mixture and cheese. Repeat until all ingredients are used.
• Cover and cook on low 5-7 hours.
• Serve with sour cream, lettuce, tomatoes and olives.

SLOW COOKER ENCHILADAS

Steps:

• Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
• In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
• Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
• Cover, and cook on High for 45 minutes to 1 hour.

SLOW-COOKER LAYERED ENCHILADA DINNER

Steps:

• In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
• Spray 3 1/2- to 4-quart slow cooker with 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.
• Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
• Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
• Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

EASY SLOW COOKER ENCHILADAS

Steps:

• Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
• Mix Cheddar cheese and Monterey jack cheese together in a bowl.
• Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
• Cook on Low until heated through, 5 to 7 hours.