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Crockpot Enchiladas Recipe (Slow Cooker Beef Enchilada Casserole)

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A hearty slow cooker beef enchilada casserole layered with seasoned ground beef, tender vegetables, corn tortillas, red enchilada sauce, and plenty of melted Monterey Jack cheese. Serve with your favorite fresh enchilada toppings.

Ingredients

  • 1 1/2 pounds lean ground beef (90% lean or leaner)
  • 1 yellow onion (chopped)
  • 1 red bell pepper (chopped)
  • 6 large cloves garlic (minced)
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon black pepper
  • 2 cups red enchilada sauce (divided into 1 cup + 1 cup)
  • 12 soft corn tortillas (about 5 1/2 to 6 inches in diameter; cut into strips; divided in half)
  • 3 cups shredded Monterey Jack cheese (divided into 1 cup + 2 cups)
  • Minced red onion, for serving
  • Sliced black olives, for serving
  • Chopped cherry tomatoes, for serving
  • Cilantro leaves, for serving
  • Shredded lettuce, for serving
  • Sour cream or Mexican crema, for serving

Instructions

  1. Spread the ground beef in an even layer in the bottom of the slow cooker. Evenly distribute the chopped onion, red bell pepper, garlic, chili powder, salt, cumin, Mexican oregano, and black pepper over the beef. Pour 1 cup of the enchilada sauce over the top.
  2. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the beef is cooked through.
  3. Stir the beef mixture, breaking up the cooked meat as needed. Stir in half of the corn tortilla strips and 1 cup of the shredded Monterey Jack cheese.
  4. Spread the remaining tortilla strips evenly over the casserole. Drizzle with the remaining 1 cup enchilada sauce and sprinkle the remaining 2 cups Monterey Jack cheese evenly over the top.
  5. Cover and cook on HIGH for about 20 minutes, or until the cheese is completely melted.
  6. Turn off the slow cooker and let the casserole rest for 10 to 15 minutes before serving. Top individual portions with red onion, black olives, cherry tomatoes, cilantro, shredded lettuce, sour cream, or Mexican crema as desired.

Notes

  • Use lean ground beef, preferably 90% lean or leaner, to prevent the casserole from becoming overly greasy.
  • For the best texture, allow the finished casserole to rest for 10 to 15 minutes before serving.
  • Toppings are optional and can be added to individual servings according to preference.
  • Store leftovers covered in the refrigerator and reheat thoroughly before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/crockpot-enchiladas-recipe-slow-cooker-beef-enchilada-casserole/