There’s something magical about letting dinner simmer away in a crockpot while you go about your day. For me, crockpot enchiladas are the perfect marriage of vibrant Mexican flavors and hands-off cooking simplicity.
Layers of tender tortillas, rich and smoky enchilada sauce, melted cheese, and your favorite fillings meld together beautifully, creating a dish that feels like it’s been crafted with care—even if your effort was minimal.
One of the best things about this recipe? It’s a lifesaver for busy weeknights. Whether you’re balancing work, errands, or just need a break from the stovetop, this slow-cooked classic delivers restaurant-quality flavor without the fuss.
Plus, did you know that slow cooking can help ingredients retain more of their nutrients? That’s one more reason to love this recipe, especially when you fill it with protein-packed beans, lean meats, or roasted vegetables.
Here’s a tip: if you’ve ever struggled with soggy tortillas in baked enchiladas, the crockpot method is a game-changer. The slow, even heat allows everything to cook gently, keeping the tortillas intact while infusing them with all the saucy goodness.
Pair your crockpot enchiladas with a fresh Low Carb Broccoli Cauliflower Salad or drizzle them with Low Carb Keto Thousand Island Dressing for a vibrant twist on tradition. Ready to make it your own? Share your favorite fillings or toppings in the comments—I’d love to see your creative twists!
Perfect For Cozy Fall Evenings!
- Layers of hearty, spiced ingredients make it an ideal warm-up meal for chilly nights.
- Easy to assemble ahead of time, making it perfect for Sunday meal prep or a casual gathering.
- The slow cooker keeps the kitchen toasty without needing the oven—a bonus in the fall!
- Say goodbye to the dreaded mushy texture—this method keeps every layer intact and flavorful.
- It’s a hit with kids and adults alike, perfect for game nights or casual dinners in chilly fall.

Crockpot Enchiladas Recipe
Equipment
- Wooden spoon
- Large skillet
- Knife
- Slow cooker
- Medium bowl
- Measuring cups
Ingredients
- 1 small onion roughly chopped
- 1 Freshly chopped coriander for garnish
- 1 can of black beans drained and rinsed
- 100 g grated cheddar cheese
- 1 carton of passata
- 1 tsp of oregano
- Salt and ground black pepper
- 1 tsp of garlic powder
- 1 sachet of taco seasoning
- 100 ml chicken stock or chicken broth
- 2 cloves garlic crushed
- 4 boneless skinless chicken breasts
Instructions
- In a large skillet, cook the chicken over medium-high heat, stirring occasionally, until cooked through and no longer pink.
- Add water and taco seasoning to the skillet, and reduce the heat to low and simmer for 15 minutes.
- In a medium bowl, combine salsa, cream of mushroom soup, and cream of chicken soup.
- In the bottom of the slow cooker, place a layer of tortillas to cover the surface.
- Spread a layer of the chicken mixture on top of the tortillas, followed by a layer of the cheese mixture.
- Repeat the layering process with the remaining ingredients, ending with a final layer of tortillas and topping with the remaining cheese.
- Cover the slow cooker and cook on High for 45 minutes to 1 hour.
- Serve the dish with fresh cilantro.
Notes
- Substitute ground turkey or chicken for a lighter option.
- For extra flavor, add chopped onions or bell peppers to the beef mixture.
- Use gluten-free tortillas if needed for a gluten-free version.
Nutrition | Value |
Calories | 669kcal |
Carbohydrates | 96.3g |
Fat | 15.3g |