Slow Cooker Enchiladas

(from kylerhea’s recipe box)

Source: kitchn

Serves 4 people

Categories: ***, Beans, Faves, Healthy, Main Dish, May2012, Tex-Mex


  • 1/2 yellow onion, diced small
  • 1/2 bell pepper, diced small (any color)
  • 1 16-ounce can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 1/2 cups cheese, shredded and divided - we like monterey jack
  • 2 16-ounce jars of your favorite salsa
  • 12 6"-8" tortillas, flour or corn
  • Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef


  1. • You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!

  2. • To cook these enchiladas in the oven, layer the rolled tortillas in a 9×13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

  3. • We haven’t tried it, but we so reason why this recipe couldn’t be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

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