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Slow-Cooker Enchiladas Two Ways

Prep Time
4h 30 min
Yields
4 - 6 servings

This easy hack lets you make two dishes in your slow cooker at once. Why choose between green and red enchiladas when you can have both?

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ingredients

1 8-oz
package cream cheese, at room temperature
2
tsp ground cumin
16
corn tortillas

Green Enchiladas

1 10-oz
can green enchilada sauce
1 15-oz
can black beans, drained and rinsed
1 15-oz
can whole corn kernels, drained
8
ounce pepper jack cheese, grated
1
cup salsa verde, plus more for serving
Chopped fresh cilantro, for serving
Sliced avocado, for serving

Red Enchiladas

1 10-oz
can red enchilada sauce
2
cups cooked chicken breast, cut into 1" cubes
1
cup red salsa, plus more for serving
8
ounce sharp Cheddar, grated
Hot sauce, for serving
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directions

Notes

Special equipment: a 6-quart slow cooker and aluminum foil

Step 1

Fold a large piece of foil in half and slide it vertically down the center of a 6-quart slow cooker to create a wall that divides the cooker insert into two compartments; make sure it fits snugly.

Step 2

Mix the cream cheese and cumin in a medium bowl until smooth and combined.

Step 3

Place 2 tortillas slightly overlapping on the bottom of one compartment of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the green enchilada sauce. Sprinkle with a third of the black beans, a third of the corn and 1/4 cup of the pepper jack cheese. Repeat 2 more times and top with 2 tortillas. Pour over the remaining green enchilada sauce and sprinkle with the remaining pepper jack cheese.

Step 4

Place 2 tortillas slightly overlapping on the bottom of the empty side of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the red enchilada sauce. Sprinkle with a third of the chicken and 1/4 cup of the Cheddar. Repeat 2 more times and top with the last 2 tortillas. Pour over the remaining red enchilada sauce and sprinkle with the remaining Cheddar.

Step 5

Cover the slow cooker and cook on low until the cheese is melted and bubbling, the filling is heated through and the sides of the tortillas are crisp, 4 to 6 hours.

Step 6

Garnish individual servings of green enchiladas with more salsa verde, cilantro and avocado, if desired. Garnish individual servings of red enchiladas with more red salsa and hot sauce, if desired.

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