My Version of Crockpot Enchiladas
October 16, 2011
"I make this dish for my family mostly in the summer to not have to turn on the oven, but its just as tasty in the winter months! One day I wanted a mexican dish just threw together the ingredients I had on hand, and it came out pretty darn good! I sometimes add sliced black olives and jalepenos if I have them. Add your own favorite mexican ingredients, make it your own!"
- Serving Size: 1 (341.2 g)
- Calories 522.6
- Total Fat - 25.3 g
- Saturated Fat - 11.9 g
- Cholesterol - 96 mg
- Sodium - 674.3 mg
- Total Carbohydrate - 45.9 g
- Dietary Fiber - 3.9 g
- Sugars - 16.2 g
- Protein - 29.3 g
- Calcium - 357.9 mg
- Iron - 3.6 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Brown hamburger with bell pepper and onion.
Drain the meat, add all the spices and water. Continue to simmer till it thickens up a bit.
Cut the tortillas into wedges, like a pie.
Make first layer of corn tortillas in the bottom of a crockpot.
Dot refried beans over the tortillas. Use about 1/3 of the can.
Pour corn and green chilis into a bowl and mix well. Use 1/3 of this mixture to make next layer.
Layer 1/3 of the can of pinto beans or black beans next.
Layer 1/3 of the hamburger mixture over beans.
Layer 1/3 of the can of rotel next.
Pour 1/3 of the can of enchilada sauce over the top.
Sprinkle 1/3 of the cheese over the top of all.
Make your next layer of tortillas with the flour tortillas. And repeat above layers.
Last layer of the tortillas, Combine both flour and corn tortillas in your last layer, and place the rest of the ingredients over them, ending with the cheese.
Cover and cook on high for 4 hours. Serve and garnish with sour cream and salsa.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you don't have refried beans, you can use mashed black beans instead.
- Feel free to add your favorite Mexican ingredients to make this dish your own!
- Ground beef: Ground turkey - This substitution is healthier and contains less fat than ground beef. It still provides a hearty flavor and texture.
- Cheddar cheese: Monterey Jack cheese - This substitution adds a milder flavor and creamier texture to the dish, while still providing the same cheesy goodness.
Vegan Version Replace the ground beef with a vegan alternative such as crumbled tofu or tempeh. Use vegan refried beans, vegan cheese and vegetable broth in place of the water. Use vegan enchilada sauce and omit the seasoning salt.
Mexican-Style Version Replace the ground beef with chorizo sausage. Use black beans instead of refried beans and Mexican-style cheese. Use Mexican-style enchilada sauce, salsa, and omit the seasoning salt. Add chopped fresh cilantro, diced jalapenos, and diced tomatoes to the filling.
Mexican Rice: Mexican Rice is a great side dish to serve with Crockpot Enchiladas. It is easy to make and adds a great flavor to the meal. The rice is cooked in a mixture of tomatoes, onions, garlic, and spices. It is a great way to add a flavorful side to a Mexican dish.
Refried Beans: Refried beans are a classic side dish to serve with Crockpot Enchiladas. They are a great source of protein and fiber, and they add a great flavor to the meal. Refried beans are made from pinto beans that are cooked and mashed, then mixed with spices and seasonings. They are easy to make and are a great way to add a delicious side dish to your Mexican meal.
FAQQ: Can I use other types of beans in this recipe? A: Yes, you can use any type of beans you like. Just make sure to drain and rinse them before adding to the dish.
Q: Can I use canned beans instead of dried ones? A: Yes, you can use canned beans instead of dried ones. Just make sure to rinse them thoroughly before adding to the dish.
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Fun Fact 1: Enchiladas were first introduced in Mexico during the colonial period. They were made with corn tortillas and filled with meat, cheese, and vegetables.
Fun Fact 2: The famous actress and singer, Selena Quintanilla, had her own enchilada recipe which she featured in her cookbook, Selena's Secrets.