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Slow Cooker Lazy Enchiladas
Easy enchiladas made with beef taquitos, red enchilada sauce,and cheese! Only takes a few minutes to throw together.
Prep Time
5
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
572
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger-oval
Ingredients
23
oz.
box beef taquitos
19
oz
can red enchilada sauce
1
cup
shredded fiesta blend cheese
2.25
ounce
sliced black olives
2
tablespoons
chopped cilantro
US Customary
-
Metric
Instructions
Prepare 3 to 4 quart slow cooker with nonstick cooking spray.
Place the frozen taquitos into the slow cooker. Top the taquitos with the enchilada sauce.
Cover the slow cooker and cook on low for 4 hours, or high for 2.5 hours.
Remove the lid and top the taquitos with the cheese. Re-cover and allow the cheese to melt.
Garnish the lazy enchiladas with sliced black olives and chopped cilantro.
Notes
The taquitos will swell and flatten as they cook to resemble enchiladas. This recipe could easily be doubled to feed more people.
Green sauce can be used but goes better with chicken taquitos.
Add any remaining leftovers to an airtight container. It will keep in the refrigerator for up to 3 days. Reheat in the oven in a baking dish.
Sour cream, chopped green onions, chopped tomatoes, shredded lettuce, pico de gallo, and sliced avocado make for some great topping choices.
Nutrition
Calories:
572
kcal
|
Carbohydrates:
57
g
|
Protein:
23
g
|
Fat:
28
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
58
mg
|
Sodium:
2401
mg
|
Potassium:
29
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
1257
IU
|
Vitamin C:
3
mg
|
Calcium:
208
mg
|
Iron:
1
mg