overhead view of finished enchilada bake in a bowl with a green napkin
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5 from 3 votes

Crock Pot Enchilada Bake

Enchilada Bake is super-easy to prepare using your slow cooker and pantry and freezer staples, and it's so tasty it is sure to become a long-time family favorite!
Prep Time10 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 40 mins
Course: Entree
Cuisine: American
Servings: 6
Calories: 480kcal
Author: Kristin


  • 1 1/4 cup brown rice
  • 1 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon each, salt and pepper
  • 14 ounces tomatoes with green chilis (1 can, undrained)
  • 8 ounces tomato sauce (1 can)
  • 1 1/2 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


  • In the slow cooker, combine the rice, chili powder, cumin, salt, pepper, canned tomatoes, tomato sauce, and broth.
  • 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.
  • Sprinkle the top with the cheese, cover, and cook for an additional 5 minutes or until the cheese is melted.
  • Serve as is, or with garnish of chopped cilantro, chopped scallions, or lime wedges.



  • 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.


Calories: 480kcal | Carbohydrates: 80g | Protein: 22g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 803mg | Potassium: 1162mg | Fiber: 17g | Sugar: 7g | Vitamin A: 65.5% | Vitamin C: 116.1% | Calcium: 23.7% | Iron: 31.5%