Slow Cooker Enchiladas
An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
We had a potluck at work last week and our notice was the day before at 4:30. GEE, THANKS!!! Seeing that I didn't have much time to prepare, I found this recipe and figured it would be quick and simple to make. I'm so glad I found it!! I did make a few minor changes: I saw that quite a few people had noted that theirs had turned out "goopy" so I used 2 lbs of meat and also mixed in a can of drained black beans to give it some added substance. I reduced the water down to 3/4 cup and also cut the cheese in half (only used 2 cups). I used 1 and a 1/2 cups for the soup mixture and left the remaining 1/2 cup for the top. It was AWESOME!!!! It smelt, tasted and also presented itself very nicely!!! I was a little skeptical because I like to try out my recipes beforehand but this turned out to be a huge hit. There were no leftovers (which was a downfall for my family!!!) and I had to send out a mass email with the recipe because everyone kept coming by my office asking for it. Thanks so much for such a great recipe!!!! This is definately a keeper =)Read More
I was excited when I saw this on the weekly email. Slow Cooker Enchiladas, what a great idea. I was dissapointed as soon as I saw the ingredient list. with plastic/fake ingredients like "Taco Seasoning Mix", "Condensed Cream of Chicken Soup", and "Shredded Cheese Blend."Read More
We had a potluck at work last week and our notice was the day before at 4:30. GEE, THANKS!!! Seeing that I didn't have much time to prepare, I found this recipe and figured it would be quick and simple to make. I'm so glad I found it!! I did make a few minor changes: I saw that quite a few people had noted that theirs had turned out "goopy" so I used 2 lbs of meat and also mixed in a can of drained black beans to give it some added substance. I reduced the water down to 3/4 cup and also cut the cheese in half (only used 2 cups). I used 1 and a 1/2 cups for the soup mixture and left the remaining 1/2 cup for the top. It was AWESOME!!!! It smelt, tasted and also presented itself very nicely!!! I was a little skeptical because I like to try out my recipes beforehand but this turned out to be a huge hit. There were no leftovers (which was a downfall for my family!!!) and I had to send out a mass email with the recipe because everyone kept coming by my office asking for it. Thanks so much for such a great recipe!!!! This is definately a keeper =)
This was very tasty! I altered the recipe a bit though... In slow cooker I used 4 frozen chicken breasts with the soups and taco seasoning. Cooked all day and then shredded the chicken and added kidney beans to make the enchilada filling. This is the perfect consistency and very good! Then I made enchiladas with the filling and cheese. This recipe is a keeper!!
I was excited when I saw this on the weekly email. Slow Cooker Enchiladas, what a great idea. I was dissapointed as soon as I saw the ingredient list. with plastic/fake ingredients like "Taco Seasoning Mix", "Condensed Cream of Chicken Soup", and "Shredded Cheese Blend."
Definately do not use flour tortillas - it turns into mush.
Over all a very good recipe! I made a few alterations based on some other reviews, which I would suggest to others: Use at least 1.5 lbs of beef. Substitute regular soup w/ healthy choice low sodium (you could definitely get away with one can!) since this dish is salty enough. I used 12 corn tortillas, but I could suggest using more...even doubling the layers if you're a big tortilla fan b/c they seem to get lost in the mix. Definitely don't need 4 cups of cheese (I used between 2 and 3). I put a layer of refried black beans...one can...next time I will use 2 or 3 cans. I also baked this in a casserole dish at 350 for 40 min. Didn't see the point of using my slow cooker...unless you're planning to leave and then come back. My husband suggested using crunchy tortillas next time or even layering some Fritos corn chips! I will try that next time. The only thing I was disappointed in was that this dish turned out more like a dip than an enchilada casserole. Oh-and did I mention my 2 year old asked for seconds? :D
I sit here with the serving spoon eating the last little tidbits from the crock – couldn’t let any of it go to waste – it’s that yummy. Never imagined that the soups would leave this dish tasting Mexicany, but they are subtle and let the other flavors shine. I like trying new recipes “as is” the first time but didn’t have enough salsa or cheese on hand, so substituted Mexican style tomatoes with green chilies (Rotel) and substituted a mixture of cheddar, pepper jack and cream cheese. Next time I will add green onions for color, plus I like them and double the amount of corn tortillas, I like them too. The only problem I had was that I cooked it for 2 ½ hours and still had to zap it a little to finish melting the cheese – perhaps my crock pot cooks at a lower temperature than yours.
Made this recipe exactly as stated (except adding sliced black olives to the top), and it was just OK; it was kind of bland, even though I used spicy taco seasoning for the beef. But when served over a bed of fresh shredded lettuce and tomatoes, then covered with my favorite brand of taco sauce, it went from 2-stars to 4-stars! The black olives on top were a big help, too. Next time I'll probably use a mixture of pepper jack and habanero cheddar cheeses to add some spice to it. I'll probably also add in another 50% ground beef, as there wasn't much to go around, and I'll use about half as much water in the meat. Worth trying for sure, though!
I used this recipe as a base but made some adjustments and holy heck they were good! First off, I used 1lb ground turkey instead of beef. Second, after adding the taco seasoning and water to simmer I added a small can of rinsed black beans. Third, I substituted the cream of mushroom soup for Santa Fe cooking creme (to add creaminess and spice!) and used chunky black bean and roasted corn salsa. Since I used a 6quart crockpot I didn't quarter the tortillas, I left them whole and placed them 3 across. I cooked these on low for 3 hours, and the last half hour with the lid off to evaporate some of the moisture and brown the top. Delicious! I will definitely make them again!
A yummy dish! I slimmed it down by using the Healthy Request Campbell's soups (you could even use just one can in my opinion), cut the cheese in half and used reduced fat cheese. I also added fresh cilantro! I would recommend adding time to cook it - 2 hours would be good - and cut out some of the water of the meat mixture (I actually just followed the directions on the packet). And yes you need more that 10 tortillas. This dish could even be cooked faster in the regular oven. Will definitely do this one again!
Everyone loved these- even the kids had seconds and thirds! Changes: I used ro-tel mild instead of salsa, flour tortillas instead of corn, and used cheddar and mozzarella because I didn't have Mexican blend. They were so easy to make and tasted so good.
I read the reviews of this recipe, see you give it 4 stars, then tell how you "adjusted" the recipe! It's one thing to add some salt or delete some cumin! You people are making a whole new recipe! How about you make up your own, based on this, on make it public!!!! Some of the " i did this" is an entirely new recipe!!!!! Come on peeps! I'm gonna try it as it is! If you need to add brisket, different seasonings and etc etc......make your own post! This recipe did not include chicken or beef brisket!!!!!
Very good, good comfort food. I did change a few things based on what I had on hand... Used shredded cooked turkey, sauted with green onion and black beans and a little bit of water, with homemade taco seasoning. And for the soup mix - used only 1 can of cream of soup and added a couple dollops of lite sour cream. and only 1/2 of the cheese. Definitely would have been too goopy as is. And it was a little salty. Next time will use low salt version of soup. Oh, and didn't have regular salsa - used TJ's salsa verde. Overall, very easy and quite good but I enjoyed the shredded meat and bean mixture to give it a little texture - otherwise would have been too mushy.
This is a great base recipe! I added sauted onion & garlic, and 1/2 C chopped green chili to the meat mixture. Quit complaining about using a package of taco seasoning - if you want to be a 'purist,' then add your own chili, garlic, onion, oregano, paprika, cumin, salt, pepper. I'd much rather add one package already mixed for me! I used low-sodium soups, and added a good-sized dollop of sour cream to the soup mixture. Yes, this is a recipe for layered enchiladas, but could be rolled into corn tortillas if one wished. The ease of layering enchiladas, however, is great!
This was wonderful!! I cooked it in the slow cooker for 4 hours on low and it turned out perfectly. I followed some other reviewers advice and used 2 pounds of ground beef, however, do NOT be worried about mush, it is not mushy at all. I added 2 packs of taco seasoning mix b/c I used 2 pounds of beef, and used 1 1/2 cups of water as called for on the mixes. The key is to let the beef simmer with the water until the water is absorbed - it takes anywhere from 10-15 minutes and the beef absorbs all the flavors. I had 3 layers of beef and cheese/salsa/soup mix, so after the final layer I actually needed 4 more corn tortillas quartered to cover the top layer. I only used about 3-3 1/2 cups of cheese total b/c it is what I had, you could certainly use more or less depending on your liking. If I was going to add a can of black beans I would drain and rinse them and add them into the beef mixture with the taco seasoning and water while reducing. It is wonderful with sour cream on top, and would be even better with guacomole.
I wouldn't exactly call these enchiladas but it turned out really good! I think next time I will get rid of the soups and use enchilada sauce to make them taste more like enchiladas. It was a bit too salty for my taste so I recommend using low salt soups. I doubled the tortillas and used about 1/2 pound more meat. I also added black beans, fresh tomatoes and topped it with olives.
I modified this a bit. My husband doesn't really like cream of mushroom or chicken soup, but he loves enchiladas. Instead of the two soups, I used a large can of green enchilada sauce and the salsa and cheese. I also only used the amount of water that was called for on the taco seasoning mix package. I used 1 lb of beef and 1 lb of grd turkey. I topped off with the enchilada cheese mixture. My family loved this. Remember that the green enchilada sauce is very mild, so its good for kids that don't like really hot stuff!
This recipe is not even close to what Mexican enchiladas are. Not even the ingredients are correct.
Ok, for starters, I'm 100% Mexican! and I have made enchiladas the original "authentic" way and this way. But hey, when you work and come home tired and the family is hungry, who has time to roast peppers, blend tomatoes and make sauces from scratch. On a weekend yes, on week nights, no way. For those snobs who can not use canned soups or packaged mixes, then, as my sister tells me, scroll baby scroll. I've made a version of this for years and my family loves it! I don't use the chicken/ mushroom soup. I use 2 cans of tomato soup. Gives it a more authentic taste and look, hahaha. I will continue to make this as we can all use some shortcuts from time to time. Ps I usually bake mine in the oven.
Yummy....all the way...I try to make a recipe the way it reads the first time then maybe add my own touches or taste if I need to the next time...no need to change anything on this one...great slow cooker recipe...and would be an easy one to just bake as well...
I'm afraid I'm not keen on this receipe. I don't think there is anything wrong with it, it just isn't my thing. It was very saucy, cheesy... and had a lot of salsa. I think maybe I should have used a much smaller jar of salsa for my particular tastes. I don't mind that the corn tortillas get a little soft because that's how real enchiladas are. I am rating this at a four because I feel the only thing wrong was my own tastes.
I can't believe no one says in their review what size slow cooker they are using as they cook this recipe
I actually did not make this recipe. I think we should enforce the 'truth in advertising' here. (Joking) I have lived in AZ for many years and Enchiladas are my favorite mexican dish. This is NOT an Enchilada dish. It is an Enchilada CASSEROLE. Those of you who know what a REAL Enchilada is, will understand. I always have to check out a recipe when it says 'Enchilada', always looking to see what is new and different out there. The picture of this dish is not even appealing to me.
we loved this ..i didnt use the chicken soup....and i added a can of corn...and an 8 oz cream cheese to the mixture and a bit of chilli powder..also added onions and garlic to the meat with the taco seasoning.also i used a can of rotel instead of the salsa and....when it was all done we put a spoon of salsa on top and a dolop of sour cream....soooo yummy...also cooling time is more like 1 1/2 hours...maybe 2
The salt content and overall unhealthy qualities of the canned soup makes this recipe absolutely an embarrassment to serve guests. It had such a high "canned soup" taste and was not at all flavorful as much as it was salty. I liked the idea, but unfortunately would not ever make this again using the soup.
I added a few cloves of chopped garlic and a sprinke of chilli pepper flakes 'cause I likes me some heat. For my taste, I also add more meat and use ground turkey. Next time out, I plan to try low sodium beef or chicken stock instead of water. I would also recommend draining any grease from the meat before adding the taco seasoning and water.
Oh My Gosh!! This was the easiest dish to make and everyone wanted more! I personally didn't like enchiladas, so I was a bit taken back when asked by my kids to make them for dinner. I originally used this recipe because it was a quick option. Not only was it quick, it was very simple and extremely satisfying!!! Yes, I even liked it! The kids decided that THEY would used this recipe to cook dinner for the parents once a week!!
OMG!!! This is SOOOOO good! I took the advise of others and doubled the hamburger and taco seasoning. To the cheese/soup mixture I added, an 8oz block of cream cheese, cubed, corn, black beans and sliced black olives and used 2 cups of cheese. I slo-cooked it 2 hours on low. We put shredded lettuce on top with salsa & sour cream. I had jalopeno ranch dressing on mine. So very good and like others said, it is hard to stop tasting! Will definatly make this again! Cant wait for leftovers tonight for dinner!
I thought this recipe was really delicious and easy to make. Plus, it really tastes like enchiladas from a restaurant, but without all of the grease. I followed the recipe almost exactly, although I only used about a cup of water because the ground beef I used was pretty juicy (85% lean). I also only used 2 cups of shredded cheese for the mixture, which was plenty. I was pretty generous with the shredded cheese on top, though. It was such a great meal, but watch your portions, as this is a very high calorie, high fat entree. I served it with a spinach salad to feel a bit more healthful!
I usually try to make these recipes as-is the first time around, just to be fair to the original submitter; however, I tweaked this one from the start to suit my family's tastes. I used 2 shredded de-boned chicken breasts that I prepared in advance by stewing, cooling and then shredding. I also used Herdes salsa verde instead of the jar of chunky salsa called for in the recipe. I've found over the years that my family prefers green sauce with chicken or pork, and red sauce with beef when we are eating Mexican dishes. I used the 16oz jar of salsa verde and one can of cream of chicken soup and omitted the can of cream of mushroom. We're not a mushroom family, and I thought 2 cans of the soup would've been overkill. *** Next time I will use the reduced sodium soup. I used a round of queso enchilado cheese that I shredded just prior to putting into the recipe. I also used flour tortillas, as my wife doesn't care for the texture of corn tortillas sometimes. My slow cooker has a 10" round crock, so I used 10" tortillas for an easy layering system. As a side note, I used non-stick cooking spray on the bottom of the crock to help with clean-up and any issues of the tortillas sticking to the bottom, and it worked like a charm. I cooked everything for about 2 hours and it came out nice and melty cheesy and was easily spooned out. It isn't pretty to look at, but it doesn't matter once it's on your fork. This is definitely going into rotation in my kitchen.
This is a great recipe and so quick and easy! Will definitely be using this again and again! I did take the advice of many other reviewers and doubled the tortillas, added a can of black beans and did not use the water at all. It turned out perfect! I would also recommend serving it with some extra salsa and sour cream on the side.
Made this a few weekends ago and had unexpected company arrive. Me, I love guests so I invited them to stay for dinner. The wife is originally from South America and she does the whole Enchilada softening and wrapping thing but me I found this wonderful recipe and took the shortcut. Thank goodness this was absolutely fabulous. All four of us had seconds and fought over who got what was left.(I won) Thanks for a wonderful recipe. It is going to the cottage this May24 weekend as my contribution to the potluck xx I did double the hamburger and used 18 tortillas (corn)
I made this and the taste was wonderful but the texture was terrible. The corn tortillas dissolved. It was like thick, thick soup. Did I do something wrong or is this how it is????
Very,VeryGood...I did make a few tweeks, as for some of the other reviews I only added half the water. On each of the corn tortillas I spread them refried beans.On every other layer I put double the tortillas, as it made it more hardier and easier to slice. Also, by adding double tortillas and cooking on high for about 1and half hours (or until bubbly) it prevented it from turning into a dip like so many other reviews. I did add the black olives. corn, and black beans which we all liked and gave it a great encilada taste. Needless to say feeding 4 hungry guys in their early 20's, they could'nt say a word because their mouths were full and going MMMMMMM. Also a plus to splash some of "Franks hot sauce" on it. A deffinate keeper....Easy, hardy and filling!!!!!
This recipe is AMAZING!! My husband calls it "step away" (as in, step away from the pan) and often times he can't step away! ;-) I've made it several times & tweaked it slightly. I only use 1 cup of water & then simmer until most of the water is absorbed so it's not "soupy." And when layering the corn tortillas, I use two or three to create a good "layer." But, it's a very yummy recipe. Thank you for sharing!
I made this for a Cinco de Mayo potluck. I did make a few changes. I started by using my 5qt oval crock pot. Then I changed it to 12 servings. I only used 16 tortillas, 3/4 cup of water, 2- 10oz cans of rotel tomatoes instead of salsa and only 2 cups of cheese. I cooked it on high for an hour and a half until bubbly and then turned it to warm...needless to say it didn't last long and everyone was asking for the recipe!!! Will be making this again for sure!!
Wonderful base recipe! I sub'd the cream of chicken for enchilada sauce and added a can of black beans. Doubled the amount of corn tortilla layers and it was DELISH! I can see so much you can do with this. Thank you!
Very easy and a cheap main dish......my husband and grandson both enjoyed this and they are both very picky. Also, I had leftovers for later. I highly recommed this dish.
I found this to be a bit mushy even when using Corn Tortillas. I plan on doubling meat and using a chunkier salsa next time. The taste was great, just the consistency was off.
I thought these enchiladas were great! I used a few extra tortillas (about 15 I think), and 2 cans cream of chicken soup, and pepper jack cheese- gave it just the right amount of heat! Yum! Will make this again!
not what I expected. It turned out to be soupy, mushy, not layered at all. I did not like the consistency. But, my husband liked the flavor, so I need to SERIOUSLY tweak this...and try it again.
I added olives to the layers n sprinkled cilantro on top. Kept the meat on Med heat after it was browned b/x i didn't want it runny. Yummy! try adding lime juice, avocados next time From another note: After reading many of the reviews on this recipe, I modified the dish as follows: slow-cooked a 1&1/2 lb roast and diced yellow onion all day in two cans of soup, taco seasoning and 1/2 C water. Removed meat and shredded it, poured the seasoned soup mix into a bowl and stirred in the salsa, cheese, 1/2 C sour cream, and fresh cilantro. Stirred meat back into this mixture and started the layers. I sprinkled sliced olives on top of every layer. Cooked on high until the top layer of cheese looked melted (about 75 minutes). I kept my tortillas in the fridge all day, and that may have kept them from crumbling into mush while they cooked. All my husband and I could say while eating this was "oh my god this is good!", and we had to force ourselves NOT to eat the whole thing in one night. Reheated portions the next day (microwave for lunch, and oven for dinner), and it was even tastier! [ETA]: I have made this several times for potlucks at work, using the ground beef and doubling the amounts. I prep it the night before and put my 6 quart crock in the fridge, then heat it the next day at work. If you sprinkle cheese on top of every salsa/soup layer, and use a DOUBLE-thick layer of corn tortilla wedges, the tortillas do not get very mushy, even after sitting in the fridge overnight.
I followed the recipe exactly without reading the reviews first. It did not hold shape very well and was pretty sloppy. It was very good, but next time I will increase the meat to 2 lbs, add black beans, and decrease the soup by 1 can. I'll also saute an onion with the ground meat. This is a great one for potlucks and prep ahead meals.
I've been making something like this for years, sometimes I bake it. Use enchilada sauce in place of the soups. Then save the salsa and sour cream for outside the dish. I think doubling up on the tortillas would be a good idea if using flour.
This recipe was mush. I would not consider it enchilads, more a dip. It had an ok taste, but if I made it again I would revise the recipe to maybe one can of soup and less salsa to make it more of a taco caserole.
Super yummy! Works in the oven, too. 350 degrees till bubbly.
Very good. I actually changed it up a bit to make it healthier and to use what I had on hand, but the concept and process was all yours. I'm very happy with how it turned out. I used shredded chicken instead of beef, extra tortillas (since others mentioned sogginess), omitted the cream of mushroom (hubby doesn't like them), and reduced the cheese a little (used about 3-3.5 c). I'm already planning to make it next time I cook for a church member!
This recipe was super easy & great- perfect to throw together after work, go & exercise or something, then come back & eat. I made some changes though: - used ground turkey - only used 1/2 can of each soup and 1/2 the amount of cheese & salsa... using the full amount would have been too gooey for me, 1/2 of those worked out great, still creamy & lots of sauce but not overkill. I think I used 2 layers of 4 tortillas & just put 2 tortillas on top, topped w/ cheese. Will definitely make this again!
I made this a couple of nights ago just as the recipe states & it's REALLY good and I will definitely make this again, it will make a great pot luck recipe too! My rating is for the recipe as it is written & NOT for the additions I made. I added a couple of sliced green to the top before slow cooking. I had black olives in the fridge and added those for whoever wanted them. Next time I will add another 8 oz. ground beef to make it meatier. I used a firm corn tortilla as I think a soft flimsy one would turn to mush from the moisture of the meat & cheese mixture. I suggest using a non stick spray your crock for an easier clean up later!! A note on the cooking time, it was not hot at the 45 minute mark, so I added another 20 minutes, but it could have gone for 2 hours to get nice & hot. Just keep an eye on it as we are @ 4500 feet!
Wow! So surprised at how good these were! Will definitely make these again! Tasted just like my regular enchiladas that take way more time to put together. Update: I have made these several times. I usually put these on low for 6-8 hours and they are fine. Cheese is melted and everything is nice and hot. Also, I make my own Taco Seasoning I (from this site). I would also like to say, that you want to use a good salsa. I think that really affects your final enchiladas. I also make a side of the Refried without the Refry Beans (also from this site). They also cook in the crock all day on high and are so tasty and super easy to whip up!! Would also second another person's comment. 1 hour, even on high, does not seem to be long enough for the flavors to come together and cheese to be melted enough.
This is a pretty great recipe. It tastes even better the next day. I used two cans of cream of celery soup instead of the mushroom / chicken combo. I used mild salsa which I thought would make it bland, but it had the perfect amount of "kick" to it. The only thing I would do differently would be to use more corn tortillas as I used twelve and they seem to be somewhat absorbed once they're cooked. I made a cornbread casserole with it (which I found on this site) and it complemented this recipe very well. This recipe is definitely a keeper!
I thought it was awesome.....one change and one addition. I added to the layers some black beans and instead of the soups...I used 1/2 jar of Classico sundried tomato alfrado- Can't wait for the left overs tonight!
So glad I tried this! I am NOT a cook, but I followed this recipe almost perfectly and it was delicious. The only thing I changed was instead of 1 1/4 cup of water, I just put a cup. Also I somehow didn't see the cream of mushroom soup so I only used cream of chicken (10.75 oz). Since some people were saying it was too mushy, I will say that with my accidentally leaving out the cream of mushroom it was not mushy at all. One other thing is that when I made this, my mom was confused as to why I would use the slow cooker for it rather than put it in the oven. She said she doesn't use the slow cooker for less than 4 hours at a time and this only said to leave it in for 45 mins-1 hour. I'm not sure if there's any difference in just putting it in the oven, but I might try that next time. Overall, great recipe!
It's a hit, kids loved it. I baked in the oven instead of crock pot for 30 minutes. cooked ground beef the night before and mixed other ingredients, then assembled wiht tortillas before baking so it didnt' get mushy. Leftovers made a great lunch too!
Modified: 1 1/2# gr beef, 2/3 cup water OK, nothing special
This turned out to be Taco DIP. . Very salty what with the taco seasoning and the condensed soups. Made exactly as written. It turned out very thick. Will definitely not make again.
Savory and tasty. Make double next time.
I rate this 5 stars with one change - replace either the cream of chicken soup or cream of mushroom soup with a can of enchilada sauce. I have made this twice, and my son has asked for seconds and to have it in his lunch both times.
Great dish. I followed the suggestions of others and added drained and rinsed black beans and cilantro and used only 2 cups of cheese. I also baked it in the oven on 350F for 40 minutes. Everyone gobbled it up!
This is fantastic recipe, but I did follow some changes by the many cooks that tried this. I gave it a 4 because I did think it was better with the changes suggested by others and myself. Increased the hamburger to 1 1/2 lbs. Doubled the corn tortillas. Thanks for posting.
Really good. I added onions and garlic to the meat which added more flavor. Used gluten free corn tortillas, Pace mild pecante sauce and let cook for 1 hr. My family loved it. If feeding kids make sure seasoning mix and salsa are not spicy. This is definitely a keeper.
Awful! Cooked this for dinner....and no one in the family would eat it...soggy mess with a strange taste. I followed the directions exactly and did use corn tortillas (in fact, I went to 4 different stores to find them).
Only change I made was to double the meat for my carnivore family. Nice fast meal! I served it with sour cream and chopped tomatoes on the side.
Excellent! I made this for a potluck at work and everyone loved it! I added diced green chilis to the mix and olives and green onions to the top.
Usually the ratings are right on. My husband and I are not picky, but this dish was unedible.
This didn't taste at all like enchiladas. Just another average Mexican casserole. Not my favorite on this site, but not bad.
I followed the directions fairly closely but did have to substitute two cans of mushroom soup because I didn't have the chicken soup. Otherwise I stuck to the recipe. For some reason this was not appetizing...at all...to me, at least. My husband said it was 'alright' (though he'll eat just about anything) but mentioned the taste was 'too tangy'. I don't know what that means because I didn't find it tangy at all personally, it was actually, to my taste buds, bland and boring. I'd go so far as to say it tasted 'off'. (And yes, I did use fresh meat and other ingredients, ha ha.) A neat idea, for sure, and it did look neat coming out of the slow cooker (nice layers) and I might try to find another recipe for slow cooker enchiladas, but I won't be preparing this one again.
Oh wow. These turned out great. Followed the recipie exactly, using chipotle taco seasoning and a little ketchup to make the meat more savory. I couldn't believe how scrumptious these were.. Wish I'd have put olives on top like the picture, that's the only thing that could have made them better!
Super easy, a big hit with the family! I agree though, you do need more than 10 tortillas. Also, with my crock pot it took 1.5 hours.
Great recipe, I would modify it and not add olives and use New Mexico green chile instead of chunky salsa. Most hispanics use New Mexico green chile and never use salsa as a base for enchiladas. But otherwise it's great. Also, never use taco seasoning for enchiladas, add garlic and onion instead. Margaret NM Gal
Made healthy version ground turkey, low carb tortillas, low fat cream of mush and cream of chicken soups, ... tasty! Next time I'll try using only one creamed soup and replace it with a refried beans instead. (Using both creamed soups and adding beans will probably be too much filling). Over all: delicious, easy, and filling!
I read the reviews and guess my hopes were a bit higher than I thought. This was okay-and I will make it again. Next time I will add some green oinions, refried beans and some green chiles. It was good-my husband ate it and really liked it-I just thought that it could be better. Will try these things next time to improve.
Really good, but next time I'll use medium or even a hot salsa. Lacked a little 'snort' for us. Also added onion and green chili to the hamburger as it was browning..
Great! But I used chopped chicken boneless skinless chicken with chicken taco seasoning. Added black beans and subbed all the soups for enchilada sauce. Served w/ rice & tortilla chips.
This was tasty but i did not put it in the crockpot since it was only going to cook for an hour. My crocpot only has 4,6,8, or 10 hour cook times. I followed everything else and added 1 can of black beans and baked at 350 for 30 minutes to heat through.
This was fantastic as a vegetarian conversion! I substituted nacho cheese Campbell's soup in place of the cream of chicken soup. I also used Morningstar Farms brand veggie beef crumbles (with 1/2 cup water for the taco seasoning). I took other reviewers' advice and used double tortilla layers. I cut the cheese down to 2 cups, and it was plenty. It took about an hour and a half to reach 140 degrees in my crock pot on high. I have a larger, oblong Rival crock pot, which may have contributed to the longer cook time, as so much of the center is further away from the sides of the pot compared to cylindrical pots. FYI!
I love how easy this recipe is. And it's great that you can add a few extras of your favorites, I added black beans. My family loves it.
This was very quick to put together and had very good flavor. I added 1/2 medium onion and sauteed with my ground beef. Then I added a can of black beans to my beef mixture as some suggested. I did not use the water because my taco spices are a homemade blend and do not have corn starch to thicken when adding water. I then covered my 11X13 casserole dish with plastic wrap and foil and cooked in the oven @ 350 for 45 minutes.
So good but for sure need more than a pound of meat! Also less water in the meat. But super easy and super good!
this recipe was meh... i wasnt too crazy about it.. it was really salty, my husband on the other hand loved it.. not sure if ill be making this one again.. maybe but with some modifications.
Delicious & so easy to make. I used 1.5 lbs ground turkey & also doubled up on the corn tortillas, as suggested by others. I cooked it on high in the crock pot for close to 1.5 hrs...it came out perfect! Next time, I may add some black beans & jalepeno peppers.
I made this for the first time last night. We loved it and that includes my 2 year old twin boys. There was only half a spoonful left. I did make one tiny adjustment...I cooked it in the slow cooker on Low for 1.5 hours instead of High for 45 mins to 1 hour because I had to run out and didn't want it to overcook. Turned out to be the perfect amount of time at that setting. This is a very simple, inexpensive, tasty recipe. It fits into even the tightest budgets. I was surprised at how well these seemingly odd ingredients mixed together for a mouthful of pleasure! I will be sharing this recipe with my sister and my neighbor.
This is easy and very good. I aded more hamburger meat than it calls for and put chopped onions with the meat and added olives to the last layer with the cheese. I also put corn in the cheese mixture - very good!
This worked great - I doubled up on the taco mix seasoning to give it some extra punch and it was fabulous.
made this on the spur of the moment.used an 11x13 baking dish and cooked in the oven.was fabulous!!!! super easy and quick .will definitely make again.think it would be delicious using shredded chicken
I recently became a crock pot fan and found this recipe and wanted to try it but did make my own alterations! I cooked 1 1/2 lbs of hamburger then drained, added an onion and green pepper, then added a spicy taco seasoning packet and 1/2 cup of water, then almost a whole jar of medium salsa and a can of enchilada sauce, rinsed canned black beans and a can of seasoned pinto beans and simmered for 15 mins. Then I put 2 of the small flour tortillas on bottom (that I chose to heat real quick in a skillet) I spooned some sauce on from the mixture then added 3,4 scoops of mixture and a handful of cheese, and repeated. I watched it for about an hour and half on high and omg it was yummy! My youngest is one and oldest is 10 out of six kids and they ate it all! I like spicy but I Dix make it a little too spicy even though they ate it but that came from the taco seasoning pack. If it was up to me I would've added jalapeño and sour cream to top!
Well........ after receiving rave reviews by 3 VERY IMPORTANT people in my life (including 1 very small, very recently particular 3 year-old), this is a 5+ recipe! My daughter just gave birth to our second grandson and in preparing some simple post-partum meals for them, she and her family were my "guinea pigs"on this dish - they were crazy about it, especially, as I said, my 3 year-old. I am so thrilled that they enjoyed this! I did double the tortilla layers, made a tad more sauce, and added black olives, kept ALL the cheese too. Thanks AIMS312!
It was more of a dip than a meal. It would be great served as a dip at a party.
I followed the recipe to the letter. Bland flavor, mushy texture. I won't make this again.
I used a can of enchilada sauce instead of the taco seasoning and water. Delicious and easy to make. I put it together in the morning stuck the crock pot in the fridge and cooked it for 2 hours on high when I came home from work. In the summer I prefer to use the crock pot undead of the oven!
This was some great comfort food! I didn't have time to put it in the crock pot & put it in the oven instead. It was great. I only used 1 can of cream of mushroom soup instead of one each of mushroom & chicken and added more salsa. Per suggestion of another reviewer, I stirred in some mashed up pinto beans in with the hamburger. Great recipe!
This recipe is GREAT with modifications. First, you MUST use corn tortillas or they get real mushy. I would suggest doubling the tortilla layer. Second, I suggest using much less water. I used 2 lbs ground beef and 1/2 cup water. Next time I'll use even less water. I think the soup and ground beef give off enough liquid to cook it all. Overall it was great!
Recipe was quick and easy. I preheated my crock pot while I cooked the ground beef. I used 2 lbs of beef and left all the other ingredients the same. I have a large oval crock so I used 10 large tortillas quartered but I took them straight from the freezer and quarted them with a sharp knife and they sliced through easily.I did use double layers of tortillas. tortillas were not mushy this way and meal was cooked through and ready in 1 hr. 45 min. I put green onion, black olives and diced tomatos on the top layer for presentation before cooking. I thought the taste was just okay but the hubby kept commenting throughout dinner at how much he liked it. I will make ths again because of the ease and quick prep time.
I made this recipe with ground turkey (browned with some left over green bell pepper and yellow onion) instead of beef, added a can of black beans, sliced olives, extra corn tortillas and some left over green enchilada sauce (about one cup), and omitted the cream of mushroom soup. SO VERY DELICIOUS! I served this with Mexican rice and fresh corn on the cob which, i thought, complimented it perfectly.
This is a really good start, I doubled the beef so it wouldn't be mushy as other reviewers suggested. We like heat so I added to the beef a diced hot pepper, onions and garlic and cumin, chilli pepper and cayenne pepper. Plus I added a can of black beans and corn to the beef mixture as well as diced cilantro. Then I layered but as other reviewers suggested I decreased the amount of cheese. I used Kraft Habanero cheese. It was delicious! Next time I think I will try ground turkey instead of beef.
Big gooey mess. I followed the recipe exactly-not like most of reviews where they change everything and then say it is great.
WOW... this was soooo good!! Even my picky 4 and 7ry old loved this!! I did as others said and doubled the tortillas, used 2lbs meat and put in some black beans. Next time I make this, I am going to try refried beans instead of the black beans and maybe add some corn. Oh and I messed up and put in two cans of the chicen soup and still came out great (you cannot even taste the soup) Once I mixed the soup, cheese and salsa, I just threw all that in with the meat and mixed it together and layered that mixture on the tortillas. Oh, and I used a pizza cutter to cut the tortillas and was able to cut 12 king size corn tortillas at the same time with NO problems!! This is definitely one I am going to be making again. So easy and soo good!! Thank you so much for this recipe!!
I have made this several times--it's great! I love the picture, and it really looks that way too. I added the olives and then, I didn't use taco seasoning, because I don't really like it much--just added some chili powder, garlic powder and seasoning salt to the meat. Thanks!
Excellent slow cooker dish to prepare and cook. I chose to use shredded beef instead of ground beef and added more tortillas then it called for.