This easy, delicious meal is perfect for the busy family or potluck. It’s loaded with flavor!

Crockpot enchiladas 

1 1/2 pounds ground beef 

1 large onion, chopped

1 clove garlic, minced

1 can diced Hatch green chilis

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. ground cumin

18 corn tortillas 

1 cup mild salsa, divided

3 cups shredded Colby/Jack cheese

Garnish if desired with sour cream, chopped green onion

In large skillet, cook beef, onion and garlic over medium heat until browned. Drain well. 

Stir in chilis, salt, pepper and cumin.

In bottom of slow cooker, layer 3 tortillas, cutting as needed to fit. Top with a 1/3 of the beef mixture, 1/3 of the salsa, and 1 cup cheese. Repeat layers two more times. Cover and cook on low until hot and bubbly. Uncover and let stand for 15 minutes before serving. 


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