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Easy Slow Cooker Enchiladas

PIXIEBOOTS

"An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn."
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Ingredients

5 h 30 m servings 614 cals
Original recipe yields 6 servings

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Directions

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  1. 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.
  2. Mix Cheddar cheese and Monterey jack cheese together in a bowl.
  3. 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.
  4. Cook on Low until heated through, 5 to 7 hours.

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 614 calories; 31.1 g fat; 41.5 g carbohydrates; 44.3 g protein; 129 mg cholesterol; 1216 mg sodium. Full nutrition

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Reviews

Read all reviews 19
  1. 27 Ratings

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Most helpful positive review

I tried this recipe the other day and it was REALLY good. The photo I added is before I had put it in the crock pot. I suggest adding a little more water while it is cooking because it was prett...

Most helpful critical review

I made sure to spray the bottom of my crockpot before I layered in the enchilada ingredients. Instead of water, I used enchilada sauce and I layered a little on the bottom of the crockpot before...

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I made sure to spray the bottom of my crockpot before I layered in the enchilada ingredients. Instead of water, I used enchilada sauce and I layered a little on the bottom of the crockpot before...

I tried this recipe the other day and it was REALLY good. The photo I added is before I had put it in the crock pot. I suggest adding a little more water while it is cooking because it was prett...

It's easy to make and absolutely delish! Mine turned out a little runny but still good.

I also greased my crock pot. I followed the recipe as written and my entire family loved it. I heated up a spicy chipotle sauce and a roasted Pasilla chile sauce and served them in little bowls ...

Great meal to come home to after a busy day. Very easy to make. I doubled the salt and pepper and served with olives and sour cream as someone else suggested. My family loved it!

I have been making this for many years after finding it in the TOH magazine. It is such a simple recipe that can easily be altered to fit your taste (although I never have). We do use flour tort...

I am going to make it again!

I will definitely make this again. I am busy mom with a busy family that enjoys Mexican food. We almost always order enchiladas when enjoying our favorite Mexican restaurant, so being able to ...

This was a big hit in my house! I have been making a similar version for a while the only difference is I add both pickled and fresh jalapenos for more spice. I also add a can of corn to the mi...