Crockpot Enchiladas

The only shame in this recipe is that I forgot to take a picture and there are no leftovers for lunch tomorrow. Definitely an easy breezy dinner. Dominic has officially welcomed it into our recipe arsenal!


  • 1 pound lean ground beef
  • 10 (6 inch) corn tortillas, quartered
  • 1 (1 ounce) package taco seasoning mix
  • 1 1/4 cups water
  • 1 (12 ounce) jar chunky salsa
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 4 cups shredded Mexican cheese blend


  1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
  2. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
  3. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
  4. Cover, and cook on High for 45 minutes to 1 hour.

Only change I made was the cook time. We were running out the door for birth class so I opted to cook it on low for 2 hours. Worked just fine.

Dominic is on Weight Watchers so I went the extra mile and plugged the recipe into Weight Watchers recipe builder … 16 points/serving which does not include toppings (guacamole, sour cream, etc.), chips, rice or beans.

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  1. says

    Hmmm. This sounds easy and delicious. Right up my alley!

  2. says

    Mmm that sounds so yummy! I love that you are a crockpot-cooking girl. When we get settled into our new place, I'm going to try this one out. Need something that Aaron doesn't have to worry about while I'm at class in the evenings. Thanks for sharing, G.