Slow cooker cheese enchiladas that are gooey, comforting and unbelievably easy to throw together on a busy day.
This is the ultimate lazy-day enchilada situation: soft tortillas layered with melty cheese, smothered in rich enchilada sauce and slow-cooked until everything becomes bubbling, saucy and completely irresistible.
It's the kind of dinner that tastes like you worked hard… but your slow cooker did all the work. For other slow cooker recipes, try my Slow Cooker Copycat Cracker Barrel Meatloaf, this Slow Cooker Beef Stroganoff or this Slow Cooker Cowboy Casserole.
Ingredients
- Flour tortillas: Soft base layers that hold everything together as they cook into a casserole-style bake
- Lean ground beef: To prep it: brown and drain it.
- Shredded Mexican blend cheese: Melts into gooey, stretchy layers that bind the enchiladas
- Red enchilada sauce: Rich, savory sauce that infuses every layer with classic enchilada flavour
- Diced green chilies: Adds mild heat and a subtle tangy pepper flavour throughout the dish
- Onion: Brings sweetness and depth as it slowly cooks into the sauce
- Garlic: Adds aromatic savoury warmth that enhances the overall flavour
- Cumin: Earthy spice that gives that signature enchilada backbone
- Chili powder: Adds warmth, colour, and gentle heat
- Sour cream: Adds creaminess when layered or served on top for richness
- Fresh coriander (cilantro): Bright, fresh finish that cuts through the richness
See recipe card for quantities.
Instructions
- Step 1: Mix the topping ingredients.
- Step 2: In a large bowl, combine the cooked ground beef with salt, pepper, cumin, chili powder, onion and garlic. Mix until evenly coated and fragrant. Stir in the canned chili with beans, enchilada sauce, and Rotel until everything is fully combined into a thick, saucy mixture.
- Step 3: Grease your slow cooker and add a layer of the mixture to the bottom.
- Step 4: Place tortillas over the sauce, slightly overlapping them to cover the base.
- Step 5: Spoon about one-third of the beef mixture over the tortillas, then sprinkle with a layer of the cheese mixture.
- Step 6: Top with the grated cheese. Repeat the layering process two more times, finishing with tortillas and a generous layer of cheese on top.
- Step 7: Cover and cook on LOW for 4-5 hours or HIGH for 2 to 3 hours, until hot, bubbly and fully set.
- Step 8: Allow the casserole to rest for 10 minutes before serving so it firms up and slices more cleanly.
Substitutions
- Ground turkey can replace ground beef for a lighter version
- Corn tortillas can be used for a more traditional enchilada texture
- Green enchilada sauce can replace red for a tangier flavour profile
- Pepper jack cheese can be used for extra heat
- Black beans can be added for extra fibre and bulk
Variations
- Spicy: Add jalapenos or use hot Rotel for extra heat.
- Frito chili bake: Add crushed Fritos between layers or on top before serving.
- Loaded enchilada bake: Top with sour cream, avocado, lettuce, and diced tomatoes.
- Extra cheesy version: Add an extra cheese layer on top during the last hour of cooking.
Equipment
A 6-quart slow cooker is ideal for building and cooking the layered enchilada bake evenly.
You'll also need a mixing bowl for the beef mixture, a wooden spoon or spatula for layering and a nonstick spray or brush to lightly grease the insert before assembling.
Storage
Store: Leftovers can be kept in an airtight container in the fridge for up to 4 days.
Reheat: You can warm individual portions in the microwave until hot.
Freeze: Put together portions for up to 2 months in airtight containers.
Thaw: It's best to thaw overnight in the fridge before reheating
Top tip
Let it rest before serving; this is what transforms it from a saucy slow cooker dish into a sliceable, layered enchilada bake.
FAQ
Yes, browning the beef first adds flavour and prevents excess grease in the casserole.
Related
Looking for other recipes like this? Try these:
Slow Cooker
Slow Cooker Chili Cheese Enchilada Bake
Ingredients
- 2 pounds lean ground beef browned and drained
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 small onion diced
- 1 tablespoon minced garlic
- 1 15 ounce can chili with beans
- 1 10 ounce can red enchilada sauce
- 1 10 ounce can Rotel, undrained
- 6 flour tortillas
- 4 cups shredded Mexican blend cheese
- 2 tablespoons sliced green onions
Instructions
- In a bowl combine the cooked beef with the salt, pepper, cumin, chili powder and onions.
- Stir in the chili with beans, enchilada sauce, and Rotel until well combined.
- Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray.
- Spread a thin layer of the meat mixture into the bottom of the slow cooker.
- Place 2 tortillas over the meat mixture.
- Spoon about one-third of the chili mixture over the tortillas.
- Sprinkle with about 1 cup of the Mexican blend cheese.
- Repeat the layers two more times, ending with tortillas and cheese on top.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- Let the casserole rest for 10 minutes before serving.
- Sprinkle with sliced green onions before serving.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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