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A white plate on a white marble cooktop with a serving of Mexican casserole, topped with fresh cilantro, a dollop of sour cream, and sliced jalapeños. A fork rests beside the dish, ready to take a bite of the warm, cheesy, and flavorful meal.

Crockpot Enchiladas Recipe

This Crockpot Enchiladas Recipe is a set-it-and-forget-it meal that delivers bold Tex-Mex flavors with minimal effort. Cheesy, saucy, and perfectly spiced, it’s comfort food at its finest!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 712 kcal

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.
    A black skillet on a white marble cooktop with lean ground beef sizzling and browning evenly. A wooden spatula is seen stirring the meat, breaking it into crumbles as steam rises, indicating the cooking process.
  • Add taco seasoning and 1 ¼ cups of water, stirring to combine. Simmer for 5 minutes.
    A black skillet on a white marble cooktop with browned ground beef as taco seasoning and water are being stirred in. The mixture simmers, turning into a rich, flavorful filling with a slightly thickened consistency.
  • 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.
    A glass mixing bowl on a white marble cooktop filled with chunky salsa, cream of mushroom soup, and cream of chicken soup. A spoon stirs the ingredients together, creating a smooth and creamy sauce with visible chunks of salsa.
  • 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.
    A black crockpot on a white marble cooktop with a fresh layer of shredded cheese melting on top of the casserole after slow cooking for four hours. The cheese looks golden and gooey, giving the dish an irresistible finish.
  • Serve warm and enjoy!
    A white plate on a white marble cooktop with a serving of Mexican casserole, topped with fresh cilantro, a dollop of sour cream, and sliced jalapeños. A fork rests beside the dish, ready to take a bite of the warm, cheesy, and flavorful meal.