Crock Pot Enchiladas
200 mins (prep 20, cooking 180)
21 ingredients
6 servings
Do not limit your self to using hamburger this recipe is excellent for using left over roast/chicken etc. Make it as hot as you want or as mild. This recipe went over very well with my recent company and done in the crock pot kept the heat out of the kitchen. I served them with refried beans, & fresh salsa The end result of the recipe produces soft enchiladas where the flavors have blended and they practically melt in your mouth

Categories:  crock-pot , ground-beef , poultry , north-american , beef , mexican , comfort-food , taste~mood , equipment , <-4-hours , time-to-make , lunch~snacks , weeknight , easy , pork , meat , number-of-servings , inexpensive , vegetable ,
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Serving Size (275.27 g)
Servings 6
Amount per Serving
Calories 518.84 Calories from Fat 294.21
% Daily Value *
Total Fat 32.69g 301.75%
Saturated Fat 17.65g 529.53%
Trans Fat 0.62g %
Cholesterol 104.54mg 209.08%
Sodium 1191.81mg 297.95%
Total Carbohydrate 27.09g 54.17%
Dietary Fiber 1.11 g 26.55%
Sugars 9.21 g %
Protein 29.64g 355.74%
Vitamin A 657.49IU% Vitamin C 1.47mg%
Calcium 535.28mg% Iron 2.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
vegetable oil cooking spray, lean, sweet green pepper, sweet red pepper, jalapeno peppers, salsa, salt & pepper