38 Reviews of Crock Pot Stacked Enchiladas

From: TheDaintyDragonfly

On Apr 26, 2006

I have made this four times and I agree with Lisa that it is too mushy. This time I cooked on LOW for 3 1/2 hours and the texture was MUCH better. We LOVE the flavor of this. We are the neighborhood "kid" hangout house and this always vanishes the second it is on the table!! Great job and thanks for sharing!

From: Heather'sKitchen

On Mar 12, 2007

I have made this a few times. I like it with ground beef, flour tortillas and red enchilada sauce.I usually add a can of drained black beans or refried beans during the layering process.A different combination I tried and I really LOVE is with shredded chicken, corn tortillas and green enchilada sauce.I sometimes add a can of drained white beans to this version. It's so nice to have a crockpot recipe that only takes half of a day in case I forget to get dinner going in the morning! Thanks-HK

From: Susanna17

On Jun 30, 2003

A terrific crockpot recipe. It has been added to our weekly menu by popular demand. I did not have to change or substitute in any way. It was very simple to put together and had a very rich taste. Thanks! Susanna17 in Indiana

From: Lisa in Oregon

On Feb 11, 2006

I followed the recipe, I used chicken. I don't know what I did wrong but mine came out like mush, It tasted OK. I had it in the crock pot on high for 4 hours just like the recipe said. Don't know what went wrong.

From: Tendoy5

On Jun 13, 2006

A friend made this and it was so good. It was a disaster when i tried it. I took everyone's advice and cooked it for 4 hours on Low. It turned into much. I used corn tortillas and they completely melted. The flavor was there but i think i will try flour tortillas next time.

From: the6-sranch

On Sep 17, 2007

Pretty good! I made this two different ways. First, I made this as written, and it was pretty good. Then, I made it the way that Heather'sKitchen suggested with shredded chicken, corn tortillas, and green enchilada sauce, and it was even better! I did make some changes to the cooking time. I cooked it on high for 2 hours and then turned off the crockpot and let it sit for another hour with the lid off to cool down and set up a bit.

From: elandlh

On Aug 25, 2003

Very good and easy to make. I had to lower the fat content by using soy taco meat, soy cheese shreds, and fat free cream cheese. I used whole wheat tortillas. I also served green chilies on the side with taco sauce.

From: Babs7

On Aug 15, 2005

These were great! I used ground turkey and and 1/2 a tsp of adobo seasoning with only 1/2 tsp of cumin. Other than that I made no major changes but... I couldn't resist the urge to roll the enchiladas instead of stacking them (just habit, I guess). This recipe's a keeper, thanks!

From: Chef #250451

On Oct 30, 2005

Made this for supper last night, it is fantastic!! We couldn't stop raving about it! I made some changes to our liking. I used chicken, green enchilada sauce and fresh Hatch chili. We are lucky, we live in New Mexico, where the best green chili comes from. I also added more white corn tortillas, because we really enjoy their flavor. With a dollop of sour cream and black olives, it is a delight to the taste buds! I'm new to this site, and have really enjoyed the recipes I have tried to far. Keep up the good work!!

From: Jessica S.

On Jul 13, 2004

I think this recipe has definite potential, but I'm with Chill's review on this one. I knew the texture would be on the mushy side, but I'm okay with that. The flavor was a disappointment — very bland. I even added twice the cumin to my ground beef along with some salt. I think I will work with this, adding some hot rotel or japalenos and more cheese and sauce. I was really surprised to see how well corn tortillas "soaked up" the sauce. I'll make this again, but with several adjustments.