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**Slow Cooker Enchilada Casserole

Slow Cooker Enchilada Casserole

  • Cooking Time:

    6–8 hours
  • Servings:



1 1/2 pounds lean ground beef
1 can cream of mush­room soup, con­densed
1 can cream of chick­en soup, con­densed
1 can diced green chilies
3 tsp. chili pow­der
1 can pin­to beans, drained
1 1/2 to 2 c. shred­ded Ched­dar or Jack cheese, or com­bi­na­tion
12 corn tor­tillas

  1. Brown ground beef and drain.
  2. Add chili pow­der, green chiles, soups, beans and 1 can water.
  3. Lay­er chili mix, tor­tillas, chili mix, tor­tilla, cheese.
  4. Repeat lay­ers in slow cook­er until all is used.
  5. Cov­er. Cook on low for 6 to 8 hours.

Option­al: Top with fresh toma­toes, and extra cheese!

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!




Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Are the cream of mush­room soup and cream of chick­en soup con­densed or not con­densed?


Can I use a low carb flour tor­tilla option?? Or do I need use corn??

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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