Slow Cooker Beef Enchiladas

I am so excited to share the latest recipe in my slow cooker collection – Beef Enchiladas! This one is so, so easy but full of flavour, pretty inexpensive and everyone will love it. We’re using a shameless shortcut for this recipe but honestly, try it once and you’ll be so here for it. No faffing, no rolling, no extra steps. Just cook the enchilada sauce then throw in your wraps and add cheese on top. I kid you not, that’s it. You have a full meal, ready to serve.

Why you’ll love this Slow Cooker Beef Enchiladas recipe

⭐️ ‘Dump’ it all in – no browning necessary ⭐️ A full-of-flavour Mexican style fakeaway ⭐️ Easy, cheap and quick to prepare I know it’s unusual to find a recipe that doesn’t involve the browning stage, but trust me on this one! I have done many versions and worked hard to perfect this dish to make it as simple as possible for you without compromising on flavour, and I really think we’ve cracked it here. To make this into enchiladas, we’re simply mixing the wraps in with the sauce, but obviously if you prefer to have them rolled, you can add this step in following the tips below. I hope you love it! ❤️

Slow Cooker Beef Enchiladas Ingredients Notes

Lean beef mince – Try and use the low fat (5%) option if you can. This will avoid too much fat in the dish, as none will be cooking off like it might in a pan. Any mince will still work though so it’s up to your preference. If using a higher fat mince, you may want to brown if off first and drain some of the fat Onion – Dice one fresh onion or cheat and use pre-chopped frozen. One onion is about 200g of pre chopped Kidney beans – We’re using two tins for this recipe Spices – We need ground cumin, chilli powder (see notes for this), dried oregano and garlic powder (NOT garlic salt) Veggies – We’re adding two red peppers for this recipe, but feel free to add any favourites Beef stock cubes – No need to dilute, just put them straight in. Stock pots are fine too but just use one Tortilla wraps – Wholemeal or regular is fine Cheese – Use whatever you have in or your preference for this dish, I like a mozzarella and cheddar mix for flavour and cheese pull! To garnish – A sprinkle of spring onions and red chilli are a delicious finishing touch

➡️ Option 1: Pop back into the slow cooker with the lid on for 30 minutes on HIGH or until the cheese is melted. ➡️ Option 2: Pop under a hot grill or into an oven heated to 200C for about 10 minutes or until the cheese is melted and golden.

Substitutions

Veggies – Add any vegetables you like for this recipe. If you’d like to make this a vegetarian dish, here’s my Slow Cooker Veggie Enchiladas recipe (or an oven version of Veggie Enchiladas here)

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or oven before serving. The wraps to tend to go a little soggy when reheated, but honestly? I’d still eat them happily. Up to you. In the freezer If you freeze leftovers, be prepared for the tortillas to be a bit soggy and not at their best. If you want to freeze leftovers, try and pre-empt this and take some of the sauce out to freeze before you add the tortillas if possible. If it’s spicy beef enchiladas you’re after, you can add more chilli powder or fresh chillies on top to serve. This is a great time-saver in the morning. Add all the ingredients to the pot and pop in the fridge overnight. Then put it into the slow cooker in the morning – and remember to turn it on! (Yes I have made this mistake before – epic fail). Instead of putting them into the slow cooker to cook for half an hour, I mix them in then pop them under the grill to melt the cheese. It’s a couple of minutes extra effort but it does mean the tortillas stay firmer and you don’t get that squishiness with them. To be honest, unless you are pan frying your wraps before using (often done in traditional Mexican dishes), it’s hard to avoid the wraps being a little soft, but I feel that’s part of the dish, like softened pasta in a lasagne?!