Slow Cooker Stacked Enchiladas for a fun Mexican-themed meal at home with not a lot of mess in the kitchen.
In past years, I’ve made roughly 10+ recipes in the slow cooker. Go ahead and check out my archives because there aren’t very many listed. I’ve made about six slow cooker meals in the past two months. While people are raving about their “new” instant pots, I’m still holding on to my trusty Slow Cooker. Some of my favorite meals include: Asian Slow Cooker Chicken Thighs, Turkey Lasagna and Coca Cola Chicken Sandwiches. These Slow Cooker Stacked Enchiladas are now being added to my favorites list.
On Saturday, we were busy enjoying the nice warm weather and installing a play set in the backyard. The kids even talked me into letting them enjoy their Slow Cooker Stacked Enchiladas on a bench connected to the play set. I think they were more excited about being outdoors than they were about the food. They think our small backyard is now a park since we have the playset which features several swings, rock wall and slide.
While they were busy chatting it up outdoors, I was sitting inside raving about this new recipe. Some people boast about their hobbies, jobs and so forth but I get really excited when I build a recipe from scratch and it tastes amazing. It’s something that I feel proud about and love that my readers actually try them out and leave comments or emails telling me how great their meals were with their families.
The next time you have a Mexican inspired meal or want something quick to prepare for dinner or weekends try these Slow Cooker Stacked Enchiladas. You can even substitute the beef for chicken.
ENJOY ~ Meagan
Slow Cooker Stacked Enchiladas
- 1 lean ground beef
- 3/4 cup diced white onion
- 1.25 ounce packet Mild Taco Seasoning
- 10 tostada shells
- 1 cup refried beans, divided
- 1 1o ounce can rotel tomatoes, drained and divided
- 2/3 cup verde sauce, divided
- 1 cup shredded Mexican cheese blend
In a skillet brown the meat with the onions. Stir in the taco seasoning mix and set aside.
Place a liner in the slow cooker. Spread 1/2 of the refried bean mixture onto the tops of 5 tostada shells. Break up the pieces to cover the bottom of the pot. Spread out 1/2 of the meat mixture, 1/2 can tomatoes and 1/3 cup verde sauce. Repeat the layers one more time.
Cook on high 2 hours and low for 3 hours. Top with cheese and let it melt for 10-15 minutes.