Slow cooker enchiladas

1 1/2 pounds of ground beef

1 large onion, chopped

1 clove minced garlic

1 4 oz. can hatch diced green chilis

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp ground cumin

18 corn tortillas, I do not recommend substituting flour 

1 cup mild salsa

3 cups of shredded colby/jack cheese

In a large skillet, cook beef, onions and garlic. Drain well. 

Stir in chilis, salt, pepper and cumin.

In the bottom of a 4-6 quart slow cooker, layer 6 tortillas. Top with 1/3 of meat mixture, 1/2 cup salsa and 1 cup cheese. Continue layering 2 more times.  

Cover and cook on low until hot and bubbly, 4-5 hours. Uncover and let stand for 15 minutes before serving. Garnish with sour cream and green onions if desired. 


Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at