Crock Pot Stacked Enchiladas
I got this recipe from J&S Old Time Recipes. I prefer the "real" enchiladas I make in the oven, but these are really tasty! Great for a busy or hot day, when you don't want to use the oven. My family really enjoys these! Prep time is approximate and does not include cooking the meat.
I got this recipe from J&S Old Time Recipes. I prefer the "real" enchiladas I make in the oven, but these are really tasty! Great for a busy or hot day, when you don't want to use the oven. My family really enjoys these! Prep time is approximate and does not include cooking the meat.
- Carbohydrate 8.91866400461845 g
- Cholesterol 36.2880000306761 mg
- Fat 10.3509270086802 g
- Fiber 0.634050017166138 g
- Protein 5.70860100445939 g
- Saturated Fat 6.13219950516835 g
- Serving Size 1 1 -6 serving(s) (239g)
- Sodium 317.632800266996 mg
- Sugar 8.28461398745232 g
- Trans Fat 1.04406960086802 g
- Calories 150 calories
Step-by-step
- Brown your beef or cook the other meat you are using.
- Mix cooked meat, cumin, cream cheese, and onion together.
- Spray inside of crock pot with nonstick spray then pour a little enchilada sauce on the bottom.
- Place one tortilla in the bottom of the pot.
- Cover with some of the meat mixture.
- Pour a little enchilada sauce on top of meat.
- Sprinkle some cheese on top of sauce.
- Add another tortilla and continue layering until you run out of meat mixture.
- You should still have some cheese and sauce left.
- Top with a tortilla then pour remaining enchilada sauce over all.
- Cook on HIGH for 4 hours.
- When it's done sprinkle remaining cheese on top, replace lid until cheese melts.
- Cut into wedges with plastic spatula to serve.
Crock Pot Stacked Enchiladas: A Weeknight Winner
Life as a working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and the never-ending to-do list at home, finding time to cook a delicious and satisfying dinner often feels like an impossible task. That's why I've become a huge fan of slow cooker recipes – they're my secret weapon for stress-free weeknights. And this Crock Pot Stacked Enchilada recipe is a particular favorite. It's quick to assemble, incredibly flavorful, and always a crowd-pleaser, even with picky eaters. The best part? Minimal cleanup! This means more time to spend with my family and less time scrubbing pots and pans.
I stumbled upon this recipe a while back, and it quickly became a staple in our meal rotation. The beauty of this dish lies in its simplicity. It requires minimal chopping and prep, letting the slow cooker work its magic. The flavors meld together beautifully, resulting in tender meat, soft tortillas, and a rich, cheesy sauce. The entire family, even my husband, who often claims he doesn't like enchiladas, agrees that this recipe is a winner. It's a fantastic alternative to oven-baked enchiladas, particularly on hot summer days when you don’t want the oven on for hours.
The ingredients are readily available at any grocery store, and I often adapt the recipe based on what I have on hand. Sometimes I use ground turkey instead of beef, and I've even experimented with different types of cheese. The possibilities are endless! The great thing about this recipe is its adaptability. It’s a great way to use up leftover cooked meat, too. The creamy texture of the cream cheese and the savory tang of enchilada sauce perfectly complement the hearty meat and the soft corn tortillas. It's a delightful balance of textures and flavors that makes it so satisfying.
Beyond the Weeknight:
While this recipe is a perfect solution for busy weeknights, it's also fantastic for entertaining. It's easily scaled up to feed a larger crowd, and it's a make-ahead dish, meaning you can prep it in the morning and have a delicious meal ready by dinnertime. This frees up your evening to focus on spending quality time with your guests, without the stress of last-minute cooking.
Tips and Tricks:
• Use a good quality enchilada sauce for the best flavor.
• Don’t overfill the crockpot; leave some space for the sauce to simmer and the cheese to melt.
• If your crockpot is on the smaller side, you may need to cook the enchiladas in two batches.
• Feel free to experiment with different types of meat, cheese, and vegetables. Adding a layer of black beans or corn would be delicious.
This Crock Pot Stacked Enchilada recipe is more than just a meal; it’s a testament to the power of simple, delicious cooking. It’s a recipe that truly embodies the spirit of mindful eating – a delicious and satisfying meal, without the stress and fuss. So, the next time you find yourself facing a hectic weeknight, remember this recipe – your taste buds (and your sanity) will thank you!
