There’s nothing like the aroma of slow-cooked, cheesy enchiladas filling your kitchen after a long day. This Crockpot Enchiladas Recipe is pure comfort food—warm, melty, and packed with layers of bold, Tex-Mex flavors.
It’s the kind of dish that lets you enjoy homemade enchiladas without the hassle of rolling and baking. Instead, everything simmers together effortlessly, giving you that irresistible, slow-cooked goodness.
Whether you’re feeding a crowd, meal prepping for the week, or just craving a hearty, stress-free dinner, this recipe delivers. The combination of seasoned ground beef, creamy soups, salsa, and plenty of melty Mexican cheese creates a dish that’s indulgent, satisfying, and so easy to prepare.
Pair it with a fresh Shrimp Ceviche for a bright, citrusy contrast, or try a Crustless Taco Pie for another low-effort, flavor-packed meal!
One of the best parts? No stovetop babysitting required! Once you layer the ingredients in the crockpot, it does all the work for you. The tortillas soften beautifully, soaking up the rich, savory sauce, while the cheese melts into gooey perfection.
This recipe has been making waves lately because crockpot meals are a lifesaver for busy families—and according to a recent study, slow cooking can help retain more nutrients in food compared to other methods.
Why You Will Love This Dish?
- It’s the easiest way to make enchiladas: No rolling, no frying, no mess—just layer everything in the crockpot and let it cook to perfection.
- It feeds a crowd effortlessly: Whether it’s a family dinner or a casual get-together, this dish always disappears fast.
- The flavor is incredible: The slow cooking process lets the taco-seasoned beef, creamy sauce, and melty cheese blend into one delicious bite.
- It’s a meal-prep dream: Leftovers reheat beautifully, and you can even freeze portions for quick future meals.
- You can tweak it to your liking: Swap beef for shredded chicken, use flour tortillas instead of corn, or spice it up with extra jalapeños—this recipe is super flexible!
Crockpot Enchiladas Recipe
Equipment
- Slow cooker (Crockpot)
- Large skillet
- Spatula or wooden spoon
- Measuring cups
- Knife & cutting board
Ingredients
- 1 pound lean ground beef
- 1 ¼ cups water
- 1 1 ounce package taco seasoning mix
- 1 12 ounce jar chunky salsa
- 1 10.5 ounce can condensed cream of mushroom soup
- 1 10.5 ounce can condensed cream of chicken soup
- 10 6-inch corn tortillas, quartered
- 4 cups shredded Mexican cheese blend
Instructions
- In a skillet over medium heat, cook ground beef until browned. Drain excess grease.
- Add taco seasoning and 1 ¼ cups of water, stirring to combine. Simmer for 5 minutes.
- In a bowl, mix salsa, cream of mushroom soup, and cream of chicken soup.
- Grease the crockpot, then layer tortillas, seasoned beef, soup mixture, and cheese. Repeat layers until all ingredients are used.
- Cover and cook on low for 4 hours or high for 2 hours, until heated through.
- Sprinkle extra cheese on top and let it melt for 5 minutes before serving.
- Garnish with fresh cilantro, sour cream, or sliced jalapeños, if desired.
- Serve warm and enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 712kcal |
| Carbohydrates | 36g |
| Protein | 41g |
| Fat | 46g |
| Sugars | 4g |
| Sodium | 2089mg |
Essential Tips For This Recipe!
- Toast the tortillas before layering – Lightly toasting corn tortillas in a dry skillet keeps them from getting too soggy in the crockpot. This small step adds a subtle smoky depth to the dish.
- Use a mix of cheeses – While a Mexican cheese blend works great, adding a handful of sharp cheddar or pepper jack gives an extra punch of flavor and richness.
- Don’t skip the layering technique – For evenly cooked enchiladas, layer tortillas, beef, sauce, and cheese evenly in a structured way—don’t just dump everything in. This ensures every bite is flavorful.
- Want a crispy top? – If you love that baked enchilada texture, transfer the final dish to an oven-safe dish and broil for 5 minutes to get a golden, bubbly cheese crust.
- Give it time to set – Let the enchiladas sit for 5-10 minutes after cooking before serving. This allows everything to firm up slightly, making scooping and serving much easier.
- Customize the spice level – If you like it spicy, add chipotle peppers in adobo to the beef or mix some hot sauce into the soup blend. For a milder version, use mild salsa and reduce taco seasoning.
- Don’t overcook – While slow cookers are forgiving, cooking too long can make the dish overly mushy. Stick to the recommended times for the best texture.
- Make it creamy without soup – If you want a soup-free version, swap the canned soups for a mix of sour cream and a splash of milk or heavy cream—it keeps the dish rich but less processed.
- Plan for leftovers – These enchiladas taste even better the next day! Store in an airtight container, and reheat in the oven or microwave with a splash of broth or salsa to keep them moist.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
