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Crock Pot Enchiladas

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Crock Pot Enchiladas are easy and delicious! Use green enchilada sauce or red – both work great! Make the filling ahead of time and create a freezer meal!


Crock Pot Enchiladas - Slice of enchilada on plate ready to serve - main image for recipe


I’m always looking for quick, easy and delicious recipes.

If I can somehow get that combination into a crock pot then I’m even happier!

We tend to have people over for dinner a lot.

As in at least once a week, if not twice or three times a week.

Because of this, I tend to keep my fridge, pantry and freezer pretty stocked.

The fridge and pantry are stocked with every day essentials and in season items, while the freezer usually has a pizza or two for emergencies.

There is catch a though.


Crock Pot Enchiladas - collage of images for Pinterest


99% of the time when we have company over, I cook something new.

I rarely use tried and true recipes on guests.

I go for something new and exciting.  And if for some reason the meal turns out to be a bust, then I have pizza in the freezer.

Thus far, I’ve not had to use my freezer pizza back up.

But it’s always there (new ones regularly, not the same ones for years).

Sometimes the meals are good but not great.


Crock Pot Enchiladas - Slice of enchilada on plate ready to serve


Other times they are amazing.

These crock pot enchiladas were one of those amazing times.

This meal was SO easy to put together and would even make a great freezer meal.

If you did all the prep work ahead of time and then let the meat thaw for 24 hours in your fridge before tossing it all in the crock pot, you’d have a great freezer meal.

We all enjoyed it so much it’s now going on our regular meal rotation.

If you like enchiladas and you like crock pot meals, then give these crock pot enchiladas a try.

It’s perfect for Cinco de Mayo or any weeknight!


Yield: 8 Servings

Crock Pot Enchiladas

Crock Pot Enchiladas - Slice of enchilada on plate ready to serve
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours


  • 1 pound ground beef
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 1 can refried beans
  • 1 can Rotel tomatoes, mild
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 cups Colby Jack Cheese, shredded
  • 8 small flour tortillas
  • 1 can enchilada sauce (you can use red too!)


In a skillet over medium heat, cook ground beef, onion and green pepper until meat is cooked through and onion and pepper are soft.
Add refried beans, tomatoes, chili powder, cumin, garlic powder, salt & pepper to ground beef and mix well.
In a crock pot lay two tortillas on the bottom - overlap if needed.
Top tortillas with 1/4 of meat mixture, then 1/2 cup of cheese.
Place two more tortillas on top of cheese and continue the process 4 times total until all ingredients are layered in crock pot.
Pour Enchilada sauce over the top and make sure to get down the sides and into any little pockets you see.
Cook on low for 2 1/2 hours
Serve Immediately.



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Friday 31st of March 2023

Trying this today. Smells so good!


Tuesday 5th of March 2019

Delicious! I substituted black beans for the ground beef to make it vegetarian. I also made enchilada sauce from scratch. Thanks for the recipe!!!


Tuesday 5th of March 2019

Karen, I love sharing crockpot recipes! So glad this was a success for you and that you found a way to make it vegetarian! Thanks for using my recipe and I appreciate your comment!

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