Slow Cooker Stacked Enchiladas for a fun Mexican-themed meal at home with not a lot of mess in the kitchen.

Slow Cooker Stacked Enchiladas

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.

Slow Cooker Stacked Enchiladas

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

Print Recipe

Slow Cooker Stacked Enchiladas

Yield: 4-5 servings

Prep Time: 15 minutes

Cook Time: 2 hours 15 minutes

Total Time: 2 hours 30 minutes

Ingredients:

  • 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

Directions:

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.

1 comment

  1. I love that you were enjoying nice warm weather on Saturday and I was enjoying a blizzard 🙂 Haha the awesome thing about a slow cooker is that it allows you to have more time to enjoy nice weather and also allows you to create some fabulous comfort food in the not so nice weather 🙂 This dish looks delicious!

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