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Crockpot Enchiladas – An Easy Potluck Recipe

Crockpot Enchiladas are packed with flavor and make a perfect potluck recipe. Let the slow cooker do all the work while you enjoy time with friends and family.

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Crockpot Enchiladas - An Easy Potluck Recipe | Life as Mom

Chances are you go to your fair share of potlucks. My bible study has a luncheon every month which is great fun. However, it can be a fair amount of work to bring food when you don’t have a kitchen at your disposal. That’s where my trusty Crock-pot comes in handy.

Or should I say Crock-pots?

Recently, I splurged and bought us the casserole edition, bringing our Crock-pot count up to five. Ahem.

Apparently, my husband noticed for he texted me a day later, presumably after checking our Amazon account, and asked, “Do we really need another Crock-pot?”

Yes, yes, we do.

Having a Crock-pot or other slow cooker on hand can be tremendously helpful, especially for potluck luncheons and dinners. With power strip in hand, you can cook an entire meal while you hang out and visit with your friends!

This recipe for Crockpot Enchiladas is 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 with minor effort.

And yes, I shall try out the rolled kind in my new casserole Crock-pot. Thanks for reminding me. 😉

Crockpot Enchiladas - An Easy Potluck Recipe | Life as Mom

To make a batch of Crockpot Enchiladas even more “make ahead,” you can prepare the ground beef or shredded chicken beforehand and store it in the freezer alongside a container of Homemade Enchilada Sauce, a package of corn tortillas, and a bag of shredded cheese. Then on the day before serving, yank those items from the freezer and you’re good to go.

(While we love Las Palmas enchilada sauce, we’ve found that we love homemade even more. Make a big batch for the freezer, so making enchiladas can be as easy as opening a can thawing a container of sauce!)

Crockpot Enchiladas - An Easy Potluck Recipe | Life as Mom

Are you looking for more good cheap eats?

Updated March 1, 2017.

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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.

  18. sarah taylor says:

    Is this recipe also gluten free?

  19. Since you have 5 crockpots I’m guessing you use them often? I love the idea of the crockpot and use mine for soups or beans but that’s about it. Everything else ends up with a weird texture or the meat gets really dry. Most of the time I’m pretty disappointed in any crockpot meals I make. This recipe looks similar to an enchilada lasagna I make and the texture is fine. I’ll add this to my summer rotation. Hoping to see some more GOOD crockpot recipes in time for summer! 🙂 I just ordered another one of your cookbooks, it’s your first I think. I use your last one so often I wanted the other one too!

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