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Easy Slow Cooker Enchiladas

Rated as 4.5 out of 5 Stars

"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

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 27
  1. 40 Ratings

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    Rated as 5 out of 5 Stars
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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...

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 ...

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...

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 ...

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...

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!

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 th...