Mexican and Tex-Mex is one of my favorites. I may be Cuban but the first thing I do whenever I visit my parents is run to my favorite hometown Mexican joint. I typically live and breathe guacamole even when I'm not there, though, but I was pleasantly surprised to see that it was actually enchiladas that won Huffington Post's Tex-Mex Deathmatch.
In honor of the Mexican favorite's victory, I'm craving some enchiladas right now. The only thing I love more is making Latin slow cooker dishes! That's why I'm putting two and two together to indulge in some simply delicious slow cooker enchilada recipes. If you're feeling like being a little healthier, try the slow cooker black bean and spinach enchiladas. For that chicken craving, why not have the slow cooker chicken and corn enchiladas? Or if you're REALLY serious, then go for the slow cooker shredded beef enchiladas. Whichever one you decide to make, though, I can guarantee that the whole family will fall in love with these recipes!
Read more ¿Que Mas? Take a look at all of our Latin Slow Cooker recipes!
Slow-Cooker Bean and Spinach Enchiladas (recipe courtesy of Real Simple)
Ingredients:
1 15.5-ounce can black beans, rinsed
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1 cup frozen corn
1/2 teaspoon ground cumin
8 ounces sharp Cheddar, grated (2 cups)
kosher salt and black pepper
2 16-ounce jars salsa (3 1/2 cups)
8 6-inch corn tortillas, warmed
1 medium head romaine lettuce, chopped (6 cups)
4 radishes, cut into matchsticks
1/2 cup grape tomatoes, halved
1/2 cucumber, halved and sliced
3 tablespoons fresh lime juice
2 tablespoons olive oil
sliced scallions, for serving
__Directions:
__1. In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.
2. Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.
3. Cover and cook until heated through, on low for 2½ to 3 hours.
4. Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.
Slow Cooker Chicken and Corn Enchilada (recipe courtesy of Schwans.com)
Ingredients:
1 can (10.75 oz) cream of mushroom soup, undiluted
1 container (8 oz) sour cream
1 can (4.5 oz) green chilies, chopped
1/2 bag Diced Chicken Breast Meat (514), thawed
2 cups Super Sweet Cut Corn (773), frozen
1 can (10 oz) enchilada sauce
12 (6 inch) corn tortillas
2 cups shredded cheddar cheese
Directions:
1. Stir together soup, sour cream and chilies.
2. Fold chicken and corn into the soup and sour cream mixture.
3. Pour half a can of enchilada sauce on bottom of a medium-sized (4-5 qt) slow cooker and arrange half of cut tortillas pieces over sauce.
4. Spread half of chicken mixture over cut tortilla and enchilada sauce and top with half of cheese.
5. Repeat layer, starting with remaining enchilada sauce and cut tortillas.
6. Cook on low setting for 4-6 hrs.
Slow Cooker Shredded Beef Enchiladas (recipe courtesy of Bev Cooks)
Ingredients:
2 pound beef chuck pot roast
1 tsp cumin
1 tsp chili powder
1 tsp garlic salt
1 tsp Mexican oregano
1 pinch coarse salt
1 pinch freshly ground pepper
1 (4 oz) can diced green chilies
1 (10 oz) can hot enchilada sauce
1 (20 oz) can mild enchilada sauce
10 6-inch flour tortillas
1/2 cup cilantro, chopped
2 cups shredded monterey jack cheese
Directions:
1. Arrange the beef in the slow cooker and toss all the spices in (through the black pepper), cover and cook on the lowest setting for 6 hours. Shred with two forks. Taste. I know. Taste again, just to. . . make sure. One more bite? Okay ONE more bite. You have to stop now!
2. Place in a bowl and add the diced chilies. Combine.
3. Preheat oven to 375.
4. Mix the two enchilada sauces together in a bowl and pour a small amount in the bottom of a 9×13-inch baking dish.
5. Evenly divide the beef mixture and cilantro at the edge of each tortilla; roll up tightly and layer in the dish seam side down. Continue until the dish is filled. I needed two dishes. I was starving.
6. Pour the remaining sauce over the enchiladas. Get it in every crevice. Sprinkle the mozzarella cheese over the top. Throw it in the oven for about 40 minutes, until the cheese is browned and bubbly.
7. Let sit for about 5 minutes before slamming your entire head into it. Garnish with cilantro!
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What is your favorite slow cooker enchilada meal? How do you typically make enchiladas at home? Share with us in the comments below!
Images via Schwan's, Bev Cooks, Real Simple
