Enchilada Bake is super-easy to prepare using pantry and freezer staples, and so tasty it's sure to become a long-time family favorite! No need to turn on your oven, this recipe uses the magic of your slow cooker.
Enchilada bake recipes are always a hit in my house. However, sometimes at the end of a long day, I am not in the mood to wait for the oven to preheat and then cook my food.
The preparation is straight-forward and budget-friendly, plus you can customize with the addition of chicken or beef, or keep it as a meatless meal for the vegetarian in your life!
I have to be honest, it makes me really happy to have dinner already prepared and just about ready for serving when I get home. Which is why my slow cooker is my best friend.
Now this dish is not one that turns out fine if you cook it all day. It works best when you are able to be home about 3 hours before dinner to kick things off. However, if you really can't make that happen you can certainly cook it on low all day. If you do that, however, just be prepared for your rice to get a little mushy.
Many people would be put off by mushy rice, which is why I have the directions for a 3 hour cook time. However I must admit that my family is not picky about mushy rice. So if your family is like that, feel free to make this into an all-day cooking recipe! 🙂
Also, note that, as written, this recipe is vegetarian. But you can definitely add chicken or beef if you like. You can add about 2 cups of cubed chicken or beef right at the beginning, or you can add cooked cubed meat at the end when you add the corn and beans.
Here's a recipe for more traditionally prepared beef enchiladas that uses shredded beef. It's made in the oven and on the stovetop as opposed to the slow cooker, but if you love enchiladas you will love this recipe!
Steps for making this Enchilada Bake
Step 1.
Step 1 looks a little complicated, but it's really not. Basically, you add the rice, spices, canned tomatoes, tomato sauce, broth, and pepper strips, and mix well. Easy!
Step 2.
Then you cook for 3 hours, and it starts to look like this:
Step 3.
Add the corn and the beans, then mix, and cook for another 20 minutes or so.
Step 4.
Add the shredded cheese, cover, and cook for another 5 minutes, until the cheese melts.
Variations for this Enchilada Bake recipe
- This recipe as written is vegetarian, but feel free to add chicken or beef if you like. Add about 1-2 cups of cubed meat. If you add uncooked meat, add it before you cook for 3 hours. If you add cooked meat, add it at the end when you toss in the corn and beans.
- Would you like to make this a vegan meal? Omit the cheese, or substitute a vegan cheese.
- Not a fan of brown rice? This works well with white rice too. Be sure to use regular white rice, not instant rice!
- If you don't have vegetable broth, you can substitute chicken or beef broth.
- Garnish with cilantro, or scallions, or lime wedges. Or all 3!
Crock Pot Enchilada Bake
Love this recipe? Awesome! Snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
⭐ Did you make this recipe? Please give it a star rating below! ⭐
📋 Recipe Card
Crock Pot Enchilada Bake
Ingredients
- 1 ¼ cup brown rice
- 1 ½ tablespoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon each, salt and pepper
- 14 ounces tomatoes with green chilis (1 can, undrained)
- 8 ounces tomato sauce (1 can)
- 1 ½ cups vegetable broth
- 14 ounces frozen pepper and onion strips (1 bag)
- 1 cup frozen corn
- 14 ounces pinto beans (1 can, drained and rinsed)
- 14 ounces black beans (1 can, drained and rinsed)
- 1 cups shredded cheddar cheese
Instructions
- In the slow cooker, combine the rice, chili powder, cumin, salt, pepper, canned tomatoes, tomato sauce, broth, and frozen pepper and onion strips.1 ¼ cup brown rice, 1 ½ tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon each, salt and pepper, 14 ounces tomatoes with green chilis, 8 ounces tomato sauce, 1 ½ cups vegetable broth, 14 ounces frozen pepper and onion strips
- Cook on high 3 hours.
- Add the corn and the beans, mix well, and cook on low for an additional 20 minutes, until the corn is thawed and the beans are heated through.1 cup frozen corn, 14 ounces pinto beans, 14 ounces black beans
- Sprinkle the top with the cheese, cover, and cook for an additional 5 minutes or until the cheese is melted.1 cups shredded cheddar cheese
- Serve as is, or with garnish of chopped cilantro, chopped scallions, or lime wedges.
Notes
- You can add about 1-2 cups of cubed chicken or beef if you like. If you add uncooked meat, add it before you cook for 3 hours. If you add cooked meat, add it at the end when you toss in the corn and beans.
- This recipe can be made vegan if you skip the cheddar cheese, or substitute a vegan cheese.
- If you don't have brown rice, feel free to use white rice. However, make sure it is regular white rice, not instant rice!
- Chicken or beef broth can be used in place of the vegetable broth.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
More Mexican recipes...
If you like this recipe, you my also like some of my other Mexican-inspired dishes! Kids love macaroni and cheese, so try this mac and cheese with a Mexican twist: Maccarones Con Queso.
They also love mini-food, so take a look at these adorable Fajita Bowls. BONUS - the bowls are edible!
Last but not least, this Fiesta Lasagna is a cheesy, flavorful, and fun weeknight meal!
Looking for some additional enchilada recipes?
These Easy Chicken Enchiladas will hit the spot. Or, if you are in the mood for something beefier, try these Beef Enchiladas.
What is your favorite enchilada recipe? Leave a comment and let me know what you think!
Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.
And you might want to check out my Dizzy Busy and Hungry store on Amazon for a whole bunch of great kitchen products I love!
Happy cooking!
Kim says
I followed the recipe exactly, but the rice remained hard, which was very disappointing. Otherwise, it seems like it would have been a nice recipe, but had to throw it all away,
Kristin says
Hi Kim, I am so sorry to hear that! I literally make this at least once a month and have never had that issue. My first thought is that maybe you cooked it on low instead of high? It needs to be on high for three hours or the rice will not adequately cook. My apologies, though, for your disappointment. I appreciate you stopping by!
Gina says
Same here 🙁 Taste was great but we couldn’t get beyond the under cooked rice.
Kristin King says
Sorry to hear that! I haven't been able to replicate that problem, so I am left wondering if it is possibly a difference in slow cookers or maybe even a difference in the rice used. I just used regular long grain brown rice. Next time you might try adding another 1/2 cup of vegetable broth and increasing the cook time by one hour and see if that helps!
Cheryl says
Fabulous! Can I freeze leftovers?
Kristin says
Yes, absolutely! Glad you enjoyed it! 🙂
Jodi says
The directions say cumin but it’s not listed in ingredients. How much do you use?
Kristin says
Hi Jodi, so sorry, I don't know how that happened! I have a print out of the recipe here and the cumin is listed, so somewhere along the way it got deleted. Anyway, I have fixed it now. You use 1 teaspoon cumin. Thank you so much for pointing out that issue! 🙂
Elizabeth says
Hi, Do you think you can use quinoa instead of rice? Would all the same measurements/times apply?
Kristin says
You probably can use quinoa instead, but I haven't ever tried it so I wouldn't be able to advise you of any specific adjustments. If I were going to try it, I would go ahead and keep everything the same the first time around and then evaluate the results. Let me know if you try it and how it turns out!
Kelli says
At what point do you add the frozen peppers and onions?
Kristin says
Hi Kelli, so sorry I accidentally left that ingredient out of the instructions! I usually add them in step 1. I have fixed the recipe now. My apologies and thanks for pointing that out! 🙂
dana says
Hi!
Is it 11.2 cups vegetable broth or 1 1.2 cups?
Thanks!
Kristin says
Hi Dana, it actually should be 1 1/2 cups. My apologies for the typo! I will fix it right away!
Sandra says
I just had to come back and rate this recipe 5 Stars!
Sandra says
I love that the rice cooked right in with the tomatoes giving it so much flavor, usually rice around my house is kind of boring. Your variations on the recipe are terrific! I will try it "vegan-style" for my nephew and let everyone add their own cheese.
Jersey Girl Cooks says
love this crockpot version!
Natalie says
Love how easy this is and the a meal that the whole family enjoys! We will be adding this to our regular rotation!
Kristin says
Yay, I am so glad you like this recipe! Thanks for stopping by and I hope you enjoy! 🙂