Slow Cooked Enchiladas

Slow Cooked Enchiladas

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Chicken and Sweet Potato Stew

Chicken and Sweet Potato Stew

Prep Time 30 mins
Cook Time 7 hrs
Temp Low
Yield Serves 6

Submitted by Sandy Shelby.


  • 1 Pound Lean Ground Beef
  • 1 Cup Chopped Onion
  • 1/2 Cup Chopped Green Pepper
  • 1 Can Pinto or Kidney Beans, rinse and drain
  • 1 Can Rotel Tomatoes
  • 1 Can Tomato Sauce (small can)
  • 1 Package Enchilada Sauce (Dry)
  • 1/3 Cup Water
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Cup Shredded Low-fat Cheese
  • 6 Flour tortillas (regular or low-fat flour tortillas)


  1. Step One

    In a skillet cook beef, onion, and green peppers until beef is browned, drain.

  2. Step Two

    In a bowl add all other ingredients except tortillas and stir.

  3. Step Three

    In slow cooker layer about 3/4 cup beef mixture, then a flour tortilla, repeat layers for all 6 tortillas.

  4. Step Four

    Cover and cook on low for 7 hours.

Crockin' Reviews Add Review
  1. robin

    This is a nice recipe. I made a few small tweaks to it: because I don’t buy packaged enchilada sauce, I used canned and omitted the water. I added a package of taco seasoning to my ground beef and I used full-fat cheese. I was worried about my tortillas getting too mushy during cooking (having never made a casserole of any kind in the slow cooker before), so I used crushed tortilla chips instead. Great idea making enchiladas in the slow cooker. By far the easiest casserole I have made (and tasty too!)

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