Rating: 4.39 stars
54 Ratings
  • 5 star values: 32
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

614 calories; protein 44.3g; carbohydrates 41.5g; fat 31.1g; cholesterol 128.8mg; sodium 1216.2mg. Full Nutrition
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Reviews (34)

Most helpful positive review

Rating: 4 stars
07/26/2014
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 pretty dry when it was done. Read More
(11)

Most helpful critical review

Rating: 3 stars
04/07/2013
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 starting with the tortilla layer (I wanted to start with the tortilla on the bottom as to have a sturdy bottom when I went to remove it from the crockpot) and a little over the top when I ended with the tortilla/cheese. I served this with mexican rice and refried beans. Not a bad dinner but I think this would have turned out better had I just baked it in the oven. It was a lot of work trying to layer it in the crockpot for a "quick" dinner for me. Read More
(37)
54 Ratings
  • 5 star values: 32
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
04/07/2013
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 starting with the tortilla layer (I wanted to start with the tortilla on the bottom as to have a sturdy bottom when I went to remove it from the crockpot) and a little over the top when I ended with the tortilla/cheese. I served this with mexican rice and refried beans. Not a bad dinner but I think this would have turned out better had I just baked it in the oven. It was a lot of work trying to layer it in the crockpot for a "quick" dinner for me. Read More
(37)
Rating: 4 stars
07/26/2014
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 pretty dry when it was done. Read More
(11)
Rating: 4 stars
09/21/2016
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 make something at home that tastes similar and can be made in a slow cooker is a BIG plus. I wasn't exactly sure how this recipe is intended to be served so I made some decisions on my own. Rather than layer only one corn tortilla at a time I used enough corn tortillas to cover each layer of the meat mixture. It took 3 overlapping tortillas to cover. For the last layer I used 5 tortillas to cover the last of my meat mixture and covered the 5 tortillas with the final layer of the cheese. After 5 hours cooking I used a spoon to scoop out each serving. While you don't get the nice enchilada rolls you do get very good enchilada flavor. As recommended by others I sprayed my slow cooker with cooking spray and I added 2 cups of frozen corn to the meat mixture. When I taste-tested the meat mixture before assembling in the slow cooker I thought it was a bit bland so I doubled the spices. I am glad I did. I used the 1/3 cup of water that the recipe recommends but I may try enchilada sauce next time. I didn't think he finished product was soggy in fact it was a tad toward dry. I think a serving could be enhanced further by having some of your favorite red or green sauce to spoon over it along with sour cream lettuce olives etc. as you like. Read More
(8)
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Rating: 4 stars
05/02/2015
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 mix and completely leave out the water you don't need it. Serve this with a dollops of sour cream and a couple dashes of hot sauce and it will be a crowd pleaser. Read More
(6)
Rating: 5 stars
02/09/2014
It's easy to make and absolutely delish! Mine turned out a little runny but still good. Read More
(5)
Rating: 5 stars
12/28/2014
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 tortillas but have no doubt that corn tortillas would be just as good or better...I may just try them next time! Note: The photo added was taken before I actually turned the slow cooker on. After 3 - 4 hrs on low it turns into cheesy goodness! Great topped with lettuce black olives and sour cream too. Read More
(5)
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Rating: 5 stars
04/12/2013
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 on the side letting everyone choice there own heat level. Mom liked it as is and so did I but I also enjoyed it with mild and smoky flavor of the chile sauce. Bill went for the spice. I served this with greens and bacon. As I said everyone enjoyed this dish very much. Read More
(5)
Rating: 5 stars
03/25/2015
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! Read More
(4)
Rating: 4 stars
03/21/2020
This was pretty tasty and easy, but I thought it could use a tad more flavor and a little more water. I will probably double the spices next time. Update: I made it again with the water and the spices doubled, and it was just perfect! I also added about 1/2 tsp paprika. I baked it in the oven at 350 rather than the crock pot (about 15 mins with aluminum foil and 5 mins without). Read More
(3)