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Slow-Cooker Enchiladas Two Ways

This easy hack lets you make two dishes in your slow cooker at once. Why choose between green and red enchiladas when you can have both?
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  • Level: Easy
  • Total: 4 hr 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Ingredients

One 8-ounce package cream cheese, at room temperature

2 teaspoons ground cumin 

16 corn tortillas

Green Enchiladas:

One 10-ounce can green enchilada sauce

One 15-ounce can black beans, drained and rinsed

One 15-ounce can whole corn kernels, drained

8 ounces pepper jack cheese, grated

1 cup salsa verde, plus more for serving

Chopped fresh cilantro, for serving

Sliced avocado, for serving

Red Enchiladas:

One 10-ounce can red enchilada sauce

2 cups cooked chicken breast, cut into 1-inch cubes

1 cup red salsa, plus more for serving

8 ounces sharp Cheddar, grated

Hot sauce, for serving

Directions

Special equipment:
a 6-quart slow cooker and aluminum foil
  1. Fold a large piece of foil in half and slide it vertically down the center of a 6-quart slow cooker to create a wall that divides the cooker insert into two compartments; make sure it fits snugly.
  2. Mix the cream cheese and cumin in a medium bowl until smooth and combined. 
  3. For the green enchiladas: Place 2 tortillas slightly overlapping on the bottom of one compartment of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the green enchilada sauce. Sprinkle with a third of the black beans, a third of the corn and 1/4 cup of the pepper jack cheese. Repeat 2 more times and top with 2 tortillas. Pour over the remaining green enchilada sauce and sprinkle with the remaining pepper jack cheese. 
  4. For the red enchiladas: Place 2 tortillas slightly overlapping on the bottom of the empty side of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the red enchilada sauce. Sprinkle with a third of the chicken and 1/4 cup of the Cheddar. Repeat 2 more times and top with the last 2 tortillas. Pour over the remaining red enchilada sauce and sprinkle with the remaining Cheddar. 
  5. Cover the slow cooker and cook on low until the cheese is melted and bubbling, the filling is heated through and the sides of the tortillas are crisp, 4 to 6 hours. 
  6. Garnish individual servings of green enchiladas with more salsa verde, cilantro and avocado, if desired. Garnish individual servings of red enchiladas with more red salsa and hot sauce, if desired.