Sunday, January 10, 2010


I have to be honest. When I come across a slow cooker recipe that requires me to dirty another pan first, I pause and carefully evaluate before proceeding. In the end, I knew that even if I baked this enchilada casserole in the oven, it would require 2 "major" cooking vessels. Therefore, I decided to give this recipe for slow cooker enchiladas a try.

While I had read the recipe over and had all the ingredients on hand, I decided against using my smaller slow cooker--the recipe calls for a 5 quart--because it's one of those antiques that has a heating plate. I've found that heating plate too unreliable in terms of constant temperature and have relegated that cooker to heat up status only. That meant, though, that I would need to use my larger slow cooker and would have fewer layers and would require a few more tortillas.

The recipe is for 4 servings, but those are humongous servings (see photo on the right) that weigh in  at a hefty 800 plus calories. I ate one-eighth of the recipe with a half cup of rice and a salad and was very satisfied for my 6.5 WW points for the main dish.

4 huge servings or 6-8 average servings (from Taste of Home's The New Slow Cooker)
1 lb lean ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 (16 oz) can red kidney beans, drained and rinsed
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can diced tomatoes and green chilies, undrained (I used 14 oz crushed tomatoes)
1/3 cup water
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
8 oz shredded cheese (I used reduced fat Mexican blend cheese)
6 (6-7 inch) flour tortillas (I required 8)

In a skillet, cook beef, onion, and green pepper over medium heat until beef is no longer pink and vegetables are tender (about 8 minutes). Drain excess fat, if any, and add the next 8 ingredients. Bring to a boil, the reduce heat and simmer, covered, for 10 minutes.

In a 5 quart slow cooker, layer about 3/4 cup beef mixture, one tortilla, and about 1/3 cup of cheese. Repeat layers. Cover and cook on low for 5-7 hours, until heated through. (This is an estimate at best; I should have stopped cooking mine after 4 hours, at the most.)
I thought this casserole was quite tasty and my 1/8 portion was more than generous. One caveat--I tend to like things on the drier side, so you might enjoy serving this with a dollop of sour cream and some salsa or pico de gallo on top. For those who need to prepare something untended, this is a good recipe, though I must reiterate that the cooking time seemed long, Truthfully, next time I want enchiladas and don't feel like stuffing and wrapping, I'll just use my regular recipe , substituting ground beef for the chicken, and bake them in the stove as usual.


  1. Thanks for the review. Enchiladas seems like one of those things that I'd just as soon do in the oven too.

  2. Enchilada is one of my family's favorite dish! I always like making some for them because they really eat it until the last piece.

  3. I really love to use my slow cooker since I work 14 hour days between travel and family will love this! looks wonderful thanks for sharing :)

  4. i love to use my slow cooker while I'm at work, but thanks for the honest review. I agree that enchiladas are so quick to heat up in the oven that a slow cooker doesn't totally seem worth it. great experiment though!

  5. Arlene, great idea to use a crock-pot to make enchiladas. I bet the aroma in your kitchen was amazing, too.

  6. I've never thought of enchiladas as a slow cooker meal, but it sounds delicious to try!

  7. Oh u make me want to buy a slow cooker rite away but we have not a single store that i can walk into and buy one....
    Excellent delcious combo=gaurenteed delcious dinner...

  8. We just had enchiladas this weekend. I have to admit that a slow cooker recipe for enchiladas would definitely get my attention. I haven't got my slow cooker out yet, but I need to! Thanks for the review:D

  9. This recipe looks very for being a WW recipe.


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