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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
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 712
Ingredients Equipment Method

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

Equipment

  • Slow cooker (Crockpot)
  • Large skillet
  • Spatula or wooden spoon
  • Measuring cups
  • Knife & cutting board

Method
 

  1. 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.
  2. 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.
  3. In a bowl, mix salsa, cream of mushroom soup, and cream of chicken soup.
  4. 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.
  5. Cover and cook on low for 4 hours or high for 2 hours, until heated through.
  6. Sprinkle extra cheese on top and let it melt for 5 minutes before serving.
  7. 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.
  8. 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.