Slow Cooker Enchiladas

Slow cooker enchiladas that are rich, flavorful, and utterly satisfying! This recipe combines the comfort of ground beef, the tang of sour cream, and the warmth of spices, all wrapped up in tender tortillas.

Let the slow cooker do the work while you savor the anticipation of a delicious, stress-free meal.

Ingredients

• ground beef: 1.5 pounds
• onion: 1 medium
• garlic: 3 cloves
• enchilada sauce: 2 cups
• cumin: 1 teaspoon
• paprika: 1/2 teaspoon
• salt: 1/2 teaspoon
• black pepper: 1/4 teaspoon
• tortillas: 9 (6-inch)
• shredded cheese: 2 cups
• sour cream: 1 cup
• diced tomatoes: 1 can (14.5 ounce)
• green chilies: 1 can (4 ounce)
• olive oil: 1 tablespoon

Instructions

Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.

Drain the excess fat.

Add the diced medium onion to the skillet and cook until it’s translucent, about 3-4 minutes.

Then add the minced garlic and cook for another minute, until fragrant.

Stir in the cumin, paprika, salt, and black pepper.

Cook for 1 minute, until the spices are fragrant.

In a separate bowl, whisk together the enchilada sauce and diced tomatoes with green chilies.

Grease the slow cooker with the olive oil.

Arrange 3 tortillas in the bottom of the slow cooker, overlapping them slightly.

Spoon about one-third of the beef mixture on top of the tortillas, followed by one-third of the enchilada sauce mixture, and one-third of the shredded cheese.

Repeat this process two more times, ending with a layer of cheese on top.

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

About 30 minutes before serving, stir in the sour cream.

Cover the slow cooker again and let it cook for the remaining 30 minutes.

Serve hot, garnished with additional sour cream, cheese, and diced onions if desired.

Notes

Use 80/20 or 85/15 ground beef for a juicier flavor.

You can also use ground turkey or chicken as a substitute.

Make sure to not overcook the beef in the skillet, it should be browned but still retain some moisture.

For some extra flavor, you can add some diced bell peppers or jalapenos to the skillet with the onion.

If using canned enchilada sauce, look for a low-sodium option to control the salt content.

You can prepare the beef mixture and the enchilada sauce mixture a day in advance to save some prep time.

Make sure to grease the slow cooker well to prevent the tortillas from sticking and to make cleanup easier.

If you’re short on time, cook on high for 3-4 hours, but if you can, cook on low for 6-8 hours for a more tender and flavorful dish.

You can serve this dish with some diced avocado, shredded lettuce, or a side of Mexican street corn for a more filling meal.

Nutrional Value

• Calories: 540
• Total Fat: 34g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 650mg
• Total Carbohydrates: 34g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 33g