For an extra layer of flavor, consider adding a can of drained and rinsed corn to the turkey mixture. To prevent sticking, lightly grease the bottom of the slow cooker before layering the enchiladas. If you prefer a spicier dish, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the turkey mixture. These enchiladas are perfect for making ahead! Assemble them and store them in the refrigerator for up to 24 hours before cooking. You may need to add an extra 30-60 minutes to the cooking time if starting from cold. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Easy Slow Cooker Enchiladas
-
PREP TIME15 mins
-
COOK TIME5 hrs 20 mins
-
TOTAL TIME5 hrs 35 mins
-
SERVING6 People
-
VIEWS163
Effortless and deeply satisfying, these slow cooker enchiladas are a symphony of savory flavors, perfect for a comforting weeknight meal. Imagine layers of seasoned turkey, hearty beans, and melted cheese, all melding together in a slow cooker to create an unforgettable dish.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate42 g
-
Cholesterol129 mg
-
Fiber13 g
-
Protein44 g
-
Saturated Fat17 g
-
Sodium1216 mg
-
Sugar2 g
-
Fat31 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large skillet, crumble the ground turkey over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Cook, stirring occasionally, until the turkey is browned and the vegetables have softened, approximately 5-7 minutes.
02
StepStir in the kidney beans, black beans, diced tomatoes with green chile peppers, water, chili powder, cumin, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld.
03
StepIn a separate medium bowl, combine the shredded Cheddar cheese and Monterey Jack cheese until well mixed. This creates the perfect cheesy topping and filling.
04
StepBegin layering the enchiladas in a 5-quart slow cooker. Start with about 3/4 cup of the turkey mixture, followed by one tortilla, and then 1/2 cup of the cheese mixture. Repeat these layers until all ingredients are used, finishing with a generous layer of cheese on top.
05
StepCover the slow cooker and cook on Low heat for 5-7 hours, or until the enchiladas are heated through and the cheese is melted and bubbly.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Joesph Ernser
Jun 6, 2025I added a can of corn to the filling, and it was a great addition!
Mariela Dietrich
May 17, 2025I substituted ground beef for the turkey, and they were still amazing!
Lila Howe
May 3, 2025Easy to adjust to your own taste. We like a bit of heat so I used hot enchilada sauce.
Alejandra Legros
Mar 27, 2025This recipe is definitely a keeper!
Valentin Mccullough
Mar 9, 2025These enchiladas were a lifesaver on a busy weeknight! My family loved them.
Kenneth Sporer
Feb 15, 2025These enchiladas are so good! I've made them several times, and they always turn out perfectly.
Enola Macgyver
Oct 3, 2024Next time, I'll try using flour tortillas instead of corn. My kids prefer them.
Briana Donnelly
Jul 13, 2024The slow cooker makes this recipe so easy. I prepped everything in the morning and came home to a delicious dinner.