Go Back

Crockpot Beef Enchiladas with Cheese

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Dinner
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Beef Filling
  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can (10 oz) diced tomatoes with green chilies, drained
  • ½ cup black beans (optional)
  • For Assembling Enchiladas
  • 8–10 large flour or corn tortillas
  • 2 cups shredded cheddar or Mexican blend cheese
  • 1 can (10 oz) enchilada sauce
  • 2 tablespoons chopped fresh cilantro (optional, for garnish)

Instructions
 

  • Prepare the Beef Filling : In a skillet over medium heat, cook ground beef with onions and garlic until beef is browned and onions are soft, about 5–7 minutes. Drain excess fat and stir in chili powder, cumin, smoked paprika, salt, black pepper, diced tomatoes, and black beans if using. Cook for 2–3 minutes until well combined.
  • Assemble the Enchiladas : Spread ½ cup of enchilada sauce on the bottom of the crockpot. Place a few tablespoons of beef filling in the center of each tortilla, sprinkle with a little cheese, and roll tightly. Arrange the rolled tortillas seam-side down in the crockpot. Pour remaining enchilada sauce evenly over the top and sprinkle remaining cheese.
  • Cook in Crockpot : Cover and cook on low for 4–5 hours or high for 2–3 hours until heated through and cheese is melted.
  • Serve : Garnish with fresh cilantro if desired. Serve hot with rice, beans, or a side salad.