Crockpot Enchiladas (Ultimate Recipe Swap: Potlucks)

Ultimate Recipe Swap

This week anything goes at Ultimate Recipe Swap! It’s truly a potluck. Your recipe can be appropriate for a real potluck — or not. Just as long as it’s yummy, it’s allowed.

My recipe is actually very appropriate for a “real” potluck. Since it’s a crockpot recipe, it’s a great one to take to plug in before church or the school play or other group event and within 2-4 hours, it’s ready. And it’s so good! Crockpot enchiladas aren’t as fancy or as pretty as the rolled kind, but these stacked enchiladas are major comfort food at our house.

To make it even more “make ahead,” you can prepare the ground beef or shredded chicken beforehand and store it in the freezer alongside a package of corn tortillas and a bag of shredded cheese. Then on the day of serving, yank those items from the freezer along with a can of enchilada sauce from the pantry and you’re good to go. (After trying many, many canned and homemade enchilada sauces, we’ve found that we prefer Las Palmas enchilada sauce over all others. Coupons are available from time to time and I can usually find a large can for $1-2.



What’s your favorite potluck recipe? Share it with us!

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Comments

  1. Your recipe is so simple!! I’m definitely going to give it a try. Thanks!

  2. I love how easy your recipe is! Even better, I think I have all of the ingredients in the pantry or freezer. This will be on next week’s menu.

  3. My recipe is for homemade hummus – great to bring to a party to serve with pita chips or veggies. Homemade is so inexpensive, tasty, and healthy!

  4. Thank you so much for this recipe swap.
    There are so many wonderful recipes to try.

  5. This looks really yummy. In fact, I concocted something very similar the other day using flour tortillas.

    Several years ago, I made a crockpot recipe almost identical to this. The tortillas turned to mush so the finished product was like nachos instead of layers. Come to think of it, every time I’ve used corn tortillas for enchiladas or burritos (crockpot and oven), they’ve pretty much disintegrated. I’ve tried frying them a little before baking and so on as advised by friends, but still the same results. Have you or anyone else experienced this with corn tortillas? Any ideas?

    • Jessica Fisher says:

      I actually like that about stacked enchiladas. But, if you’re rolling them, tradition says to fry them in oil and then in the sauce (or vice versa, depending on how traditional you want to be). The frying helps the tortilla hold up better. Drain on paper towels.

      • @Jessica Fisher, Thanks! I’ll have to give corn tortillas another try. Maybe I just didn’t fry them right before. :-)

        The taste of the stacked enchiladas was great; the texture was not what we were expecting. We ate it like nachos with chips for dipping.

  6. Looks yummy! Thanks so much for hosting!
    ~Liz

  7. This looks delicious and easy! I don’t know if Las Palmas enchilada sauce is available here on the East coast, but I’ll look for it.

  8. My favorite things to bring to pot luck dinners are my dinner rolls!! They are fantastic!

  9. I did the link wrong above. :( I have a recipe for Chicken Carbonara on my blog….So easy and So yummy!!!!
    http://twylyth.blogspot.com/2010/02/chicken-carbonara.html

  10. I’ve been making enchiladas in the traditional way for years, but never thought about stacking them and putting them in a crock pot. I can imagine that the thin corn tortillas that roll so nicely would turn to mush in a slow cooker, but I bet thicker ones would have more substance. I’ll have to try this. Thanks for sharing!

  11. Your enchiladas will probably take the place of taco salad at our house this weekend. Thanks for sharing the recipe!

  12. What an awesome idea!!!! I never even thought to do that in the crockpot! Thank you so much! I will definitely give this a try!

  13. Glad to find your site, great stuff, look forward to staying tuned!

  14. I love the idea of these. I made them yesterday, but the middle layers were almost inedible. I used flour because my husband doesn’t like the taste of corn. I could eat the outside, top and bottom layers, but not the insides. My husband ate it all, and loved it though.
    suggestions? My grocery store doesn’t carry soft corn…just crunchy ones. I’ve never bought them becuase they looked like giant round tortilla chips. Maybe this is what I need? Thanks in advance for any advice. This was a snap to make, I just wish I could make it work.

    • Jessica Fisher says:

      So you used flour tortillas? Does that mean that the inside got all gummy?

      Personally, I think flour tortillas have no business in casseroles or enchiladas. So, I think that is the problem. Not sure what to tell you. Your husband loved them with corn and you would probably like it with corn. You could use tortilla chips if you can’t find corn tortillas. I’m not sure how it would work with tostada shells (what you’re describing that your store carries.) Good luck, though!

      • Since the corn ones are a little tough to work with when rolling, I’ve used Chi Chi’s Cafe Style Corn (which are actually mostly wheat) I love them for enchiladas… though, I guess, I don’t mind a little “gumminess” :)

  15. Hi
    I loved your page, there is so much good stuff here. Love the recipes
    Sherri

  16. I keep saying that I need to use my crockpot more, but I just haven’t…. I have a layered green enchilada pie that I make in the oven… I’m thinking it may work in the crockpot!
    Ingredients:
    8 oz. fresh baby Spinach
    1 4 oz. can green chilies
    1 can or @ 1 ½ cups homemade cream of mushroom soup (See Appendix)
    ¾ cup sour cream of plain Greek yogurt
    @ 2 cups shredded cheddar cheese
    1 t. cumin
    1 package corn tortillas

    Combine all ingredients (except cheddar cheese and tortillas) in a food processer and blend until smooth.

    Spoon approximately 1/3 of spinach mixture into the bottom of a cast iron skillet (or crock pot!!). Sprinkle 1/3 of the cheddar cheese over the top of the mixture. Place a layer of corn tortillas over the top of the cheese (you will need to break some of the tortillas to completely cover the mixture). Repeat this procedure 2 more times, however, for the third layer do not add the tortillas (there will only be two tortilla layers).

    Bake for 20-30 minutes @ 350° until the “pie” is hot and bubbly! (or try crock pot directions for recipe above?)

    Allow to cool and “firm-up” for 5-10 minutes before serving.

  17. oops… just realized it says “see appendix” for cream of mushroom soup… I copied this from my e-book since the recipe itself wasn’t on my blog… you can use a can of soup or google homemade cream of mushroom- it’s pretty easy.

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