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Slow-Cooker Layered Enchilada Dinner

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By Betty Crocker Kitchens
Updated May 3, 2018
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The secret to this creamy, slow-cooked casserole is simple canned soup, extra cheese, and smooth enchilada sauce.

More About This Recipe

  • When you know you’ve got a busy day, you deserve to end it with a great dinner. With a little advanced planning — this recipe takes 30 minutes to prep — you can come home to slow-cooker enchiladas. The five-hour cook time gives the flavors of this deluxe enchilada sauce time to blend, so the enchiladas, green chiles, garlic, onion and cream of mushroom soup becomes rich and complex. The sauce softens the tortillas, too, but not so much so that the dish turns rubbery. The chunks of ground beef, chewy tortillas and silky smooth sauce make for a nicely balanced texture. So, you end up with enchiladas that are creamy and deeply satisfying. If you’re feeling ambitious, this dish goes great with a simple salad of greens, avocado and mandarin oranges, or a side of cornbread. If not, we’re not judging, these enchiladas are filling enough to be a complete meal. Need an enchilada recipe that’s ready right now? We’ve got you covered with recipes that take as little as 25 minutes to make!

Slow-Cooker Layered Enchilada Dinner

  • Prep Time 30 min
  • Total 5 hr 0 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 small onion, chopped (about 1/3 cup)
  • 1 clove garlic, finely chopped
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 10 corn tortillas (6 inch)
  • 3 cups shredded Monterey Jack cheese (12 oz)
  • Paprika
  • Chopped fresh cilantro

Instructions

  • Step 
    1
    In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
  • Step 
    2
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
  • Step 
    3
    Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
  • Step 
    4
    Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
  • Step 
    5
    Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

Nutrition

500 Calories
31g Total Fat
30g Protein
27g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
280
Total Fat
31g
47%
Saturated Fat
15g
75%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
1240mg
52%
Potassium
360mg
10%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
12%
Sugars
3g
Protein
30g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
50%
50%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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