Crockpot Beef Enchiladas

I used to make an enchilada casserole in the oven, but I was inspired by several other recipes to try my recipe in the crockpot. SOOOO much easier and moister! This recipe is extremely versatile, like the crockpot lasagna. You can change up the type of meat and cheese, add more veggies, use whole beans instead of the refried beans… be creative, and enjoy!


  • 1 ½ lb ground beef
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 32 ounces homemade or all-natural enchilada sauce or salsa (we like tomatillo salsa!)
  • 1 cup crème fraiche (or real sour cream: ingredients should say “cream, culture”)
  • 1 ½ cups refried beans (homemade, if possible!)
  • 2-3 cups shredded cheddar (buy good quality and shred it yourself)
  • One dozen homemade tortillas or all-natural from the store


  1. Brown the meat, drain and set aside.
  2. Saute the onions and garlic in butter until soft, then return the meat to the pan. Add the sauce or salsa and the crème fraiche. Simmer for 10 minutes.
  3. In a buttered crockpot, put a thin layer of sauce, then layer in this order: tortillas, refried beans, meat sauce and cheese. Repeat until all ingredients are used, ending with cheese.
  4. Cook on low 5 hours.
  5. Serve with fresh cilantro, more crème fraiche and lacto-fermented salsa.

16 thoughts on “Crockpot Beef Enchiladas

  1. traci says:

    Hi! At what stage do you add the refried beans? I made this today and realized it is not included in the directions…. Thanks.

    • I can’t believe I missed that all this time- thank you so much for pointing it out, Traci! I updated the recipe. The refried beans go on easiest directly on top of the tortillas. 🙂

  2. Emily Ensign says:

    How many servings does this make? I’m trying to meal plan for the week and wondering if this will work for two meals? (It’s just my husband and I eating..)

    • Greek yogurt is tasty, but you’ll be missing out on the healthy fats if it’s fat-free, which most are. Contrary to the propaganda by the USDA and FDA, saturated fats are very healthy. They are needed for brain development and function. The fats to avoid are the unstable ones, like vegetable oil, canola oil, margarine and similar ones. They are rancid before they even get to the store, whereas coconut oil, butter, cold-pressed olive oil and such aren’t . 🙂

      • I agree, and i don’t use fat free. I also use real butter and don’t use any artificial sweeteners. I drink milk, and don’t really worry about it being fat free. I just like the Greek Yogurt for the yeast cultures and it’s much thicker. It really looks and tastes like sour cream. Of course the key is to not load up on anything in excess.

  3. jennifer peters says:

    I made this and the tortillas liquified and we couldn’t eat it 🙁 The filling was tasty, but we were so disppointed. Tips? We ended up scooping it into new shells, rolling them into a baking dish, topping with some more cheese and baking. We loved it, but I was hoping for another crock pot meal to add to my list!

    • We’ve never had that happen! What kind of tortillas did you use? I’ve always used either store-bought flour tortillas or homemade flour tortillas. I can try making it again (it has been awhile) and make sure everything is correct.

  4. Sheri says:

    If using corn tortillas, I would suggest frying them in a skillet for thirty seconds each side before putting into the layers. They will hold together better. I’m not sure if the filling gave off too much liquid and soaked the tortillas for Jennifer, or what would have happened. We will be trying this tomorrow. 🙂

  5. Denise says:

    We used homemade corn tortillas for this recipe and cooked them on a griddle before adding them to the recipe. The dish turned out perfectly!

  6. Linda says:

    I just made this today and its good. The tortillas are very soggy. So next time I will heat them up before putting together.

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