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Slow Cooker Enchilada Casserole

User Rating 4 Star Rating (2 Reviews)


This flavorful enchilada casserole is made in the crockpot.


  • 1 1/2 pounds lean ground beef
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can diced green chilies
  • 3 tsp. chili powder
  • 1 can pinto beans, drained
  • 1 1/2 to 2 cups shredded Cheddar or Jack cheese, or combination
  • 12 corn tortillas


Brown ground beef and drain. Add chili powder, green chiles, soups, beans and 1 can water. Layer chili mix, tortillas, chili mix, cheese, tortillas. Repeat layers until all is used. Cover and cook on low for 6 to 8 hours.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
easy to make and I had lots of tortillas, Member mommadowns

I added a few ingredients - cumin, chopped onions, garlic to the mixture. As well, I used a large can of pinto beans and the larger can of green chilies. I used cream of celery instead of chicken, since my husband is allergic to chicken. I used a lot of the small corn tortillas and spread them three to a layer. I probably used 18 or so. At first, I was disappointed because when I served it to my husband it was mush. The flavor is good, though. I thought about using a little less water next time and maybe not as much chili powder since I probably used a little more than was called for. I didn't quite use a full can as it called for (maybe 1/6 cup less). I turned off the cooker and later realized that it firmed up some and the inner parts of the tortillas were still intact.

7 out of 7 people found this helpful.

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