Slow Cooker Layered Enchiladas {Filling}
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 4 hours in slow cooker
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Ingredients for Single Meal

  • 1 - lb(s) ground beef
  • 1 - Tbsp minced onion
  • 1 - tsp garlic powder
  • 1 - 15 oz. can(s) black beans
  • 1 - 12 oz. can(s) enchilada sauce
  • 1 - 4 oz. can(s) green chiles
  • 1 - cup(s) red salsa
  • 2 - Tbsp chili powder
  • 1 - tsp ground cumin
  • - Salt and pepper
  • 8 - flour tortillas**
  • 2 - cup(s) shredded cheddar cheese**
  • Garnish: - avocado(s)**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Open, drain, and rinse the black beans. Open the cans of enchilada sauce and green chilies.
  2. In a large skillet, brown the ground beef with the minced onion and garlic powder. Drain and return to the stove. Stir in the black beans, enchilada sauce, green chilies, red salsa, chili powder, ground cumin and salt and pepper.
  3. Spray the slow cooker insert with non-stick cooking spray. Add 1 or 2 flour tortillas on the bottom of the slow cooker insert. Spoon half of the ground beef mixture on top, then add a third of the cheese. Repeat the tortilla, ground beef, and cheese layers. Add 1 more layer of tortillas and the remaining cheese on top.
  4. Set on low and cook for 4 hours.
  5. Prepare the veggies.
  6. Serve Slow Cooker Layered Enchiladas with avocado garnish and veggies.

Freezeasy Meal Prep Directions

  1. Brown 2 lbs. ground beef with 2 Tbsp minced onion and 2 tsp garlic powder. Drain and let cool.
  2. Open, drain and rinse 2 cans of black beans. Open 2 cans of red enchilada sauce. Open 2 cans of green chilies.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • Half of the browned ground beef
  • 1 - 15 oz. can black beans
  • 1 - 10 oz. can red enchilada sauce
  • 1 - 4 oz. can green chilies
  • 1 cup red salsa
  • 2 Tbsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before layering the enchiladas into the slow cooker as directed.

Dairy-Free Modifications

Omit the shredded cheese in the layers for dairy-free meal.

Gluten-Free Modifications

Recipe is gluten-free when you use corn tortillas.

Printable Label Recipe Title

Slow Cooker Layered Enchiladas

Printable Label Instructions

Thaw the filling and layer the enchilada bake into the slow cooker insert, as directed.
Serve with veggies.

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