Crock Pot Stacked Enchiladas Recipe #65229
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.
by keen5
4½ hours | 20 min prep
SERVES 5 -6
- 1 (14 ounce) package corn tortillas or flour tortillas (whatever size fits in your crock pot)
- 1 1/2 lbs cooked ground beef or 3 cups shredded cooked chicken or shredded cooked pot roast
- 1 (20 ounce) can enchilada sauce
- 1 teaspoon cumin
- 1 1/2 cups light cream cheese
- 1 onion, chopped fine
- 2 cups shredded cheddar cheese or monterey jack pepper cheese
- 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.
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5 stars