Easy Crockpot Beef Enchiladas

Okay these beef enchiladas are so easy! Just through the stuff in the crockpot in the morning then all you have to do is scoop some of the meat mixture, add the cheese, roll up and bake a few minutes! SO easy and SO delicious! A family favorite for sure! We LOVE Mexican food around here and enchiladas are our fave! I love these easy crockpot beef enchiladas because the effort to deliciousness ratio is definitely on point! All you do is put your meat (even frozen works) and sauce stuff in the crock pot in the morning, and then when it is almost dinner time you just add a scoop of your perfectly cooked meat and a bit of cheese in a tortilla and you are ready to go! Simple and delicious! This recipe definitely needs to be added into your rotation! 

If you love crockpot recipes and Mexican food be sure to try our easy crockpot Salsa Chicken Tacos or our Easy Meatball Stroganoff as well! 

Okay these beef enchiladas are so easy! Just through the stuff in the crockpot in the morning then all you have to do is scoop some of the meat mixture, add the cheese, roll up and bake a few minutes! SO easy and SO delicious! A family favorite for sure!

Okay these beef enchiladas are so easy! Just through the stuff in the crockpot in the morning then all you have to do is scoop some of the meat mixture, add the cheese, roll up and bake a few minutes! SO easy and SO delicious! A family favorite for sure!

Easy Crockpot Beef Enchiladas

Throw the beef in the crockpot in the morning to make assembling the enchiladas a breeze in the afternoon! Everyone loves these easy beef enchiladas!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Slow Cooker: 6 hours
Total Time: 6 hours 25 minutes
Servings: 12
Calories: 171kcal

Ingredients

  • 1 package beef stew meat
  • 1 12 oz your favorite red enchilada sauce
  • 2 beef boullion cubes
  • 12 tortillas
  • 1 cup shredded cheese
  • lettuce sour cream and salsa to garnish optional

Instructions

  • In the morning, add your stew meat, enchilada sauce and beef bouillon cubes to the slow cooker and cook on low.
  • 30 minutes before you are ready to eat, assemble your enchiladas by adding meat and cheese in your tortillas.
  • Cover rolled up enchiladas with remaining sauce and sprinkle with any leftover cheese.
  • Bake at 350 for 10-15 minutes or until cheese is melted and bubbling.
  • Enjoy!

Notes

Store leftovers in the fridge for up to 7 days.

Nutrition

Calories: 171kcal | Carbohydrates: 16g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 287mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Calcium: 86mg | Iron: 1.8mg
Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!

 

Okay these beef enchiladas are so easy! Just through the stuff in the crockpot in the morning then all you have to do is scoop some of the meat mixture, add the cheese, roll up and bake a few minutes! SO easy and SO delicious! A family favorite for sure! It doesn't get any easier than that for a filling, home cooked meal am I right?! We like to serve ours with refried beans, lettuce, salsa and sour cream! Mexican rice would go great with these babies as well!

Okay these beef enchiladas are so easy! Just through the stuff in the crockpot in the morning then all you have to do is scoop some of the meat mixture, add the cheese, roll up and bake a few minutes! SO easy and SO delicious! A family favorite for sure! Dinner prep made easy! Now you will have a little extra time to watch your fave show on Netflix ;). Have a good one, friends!

xo,

jess-sig

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Recipe Rating




14 Comments

  1. 5 stars
    Hi this looks great and I am going to try it but just curious if 1 package stew meat means 1 pound? Thanks :)

    1. It can vary slightly the weights at the store but when you see the stew meat the standard size amount will work!

  2. Do you add the bouillon cubes to the normal water ratio on the bouillon packaging instructions, or just drop the cubes right in the enchilada sauce?

    1. Basically just as long as you have! It can be done in as short as six hours and sometimes I leave it 12! I like to do low and slow so the longer it cooks the easier it will fall apart and the more tender it will be!