Sharing is caring!

This Slow Cooker Chili Cheese Enchilada Bake is layers of seasoned ground beef, hearty chili, enchilada sauce, soft tortillas, and tons of melted cheese. It’s an easy, cheesy slow cooker dinner that tastes like enchiladas and a chili cheese burrito all rolled into one!

Some dinners are meant to be pretty and impressive, and some dinners are meant to be a big pile of beef, tortillas, sauce, and melted cheese that makes everyone happy. This Slow Cooker Chili Cheese Enchilada Bake definitely falls into that second category, and I am completely okay with that.

I love enchiladas, but I’ll admit that there are plenty of nights when I don’t feel like standing in the kitchen filling and rolling a whole pan of them. By the time dinner rolls around, I’m usually trying to finish up work, figure out what everyone is doing, clean something that somehow got dirty five minutes after I cleaned it, and get dinner on the table at the same time. Individually rolling tortillas is just not always happening.

The best part is that there is no rolling anything. You brown the ground beef, mix together that hearty chili enchilada filling, and then layer everything right into the slow cooker. Put the lid on and leave it alone. A few hours later, the tortillas are soft, the filling is hot and saucy, and all that cheese has melted down into the layers.

This is exactly the kind of dinner I want once fall rolls around and I start craving all the cozy food again. It’s hearty enough that you really don’t need much on the side, but it’s also fun to put out a few toppings and let everyone dress up their own serving. Sour cream, green onions, crushed tortilla chips, jalapeños, extra cheese—anything you’d put on tacos or chili works here.

If you’re looking for an easy slow cooker ground beef recipe that’s a little different from the usual tacos or chili, this Slow Cooker Chili Cheese Enchilada Bake is such a good one. It’s cheesy, saucy, hearty, ridiculously comforting, and exactly the kind of no-fuss family dinner I love.

What Is Slow Cooker Chili Cheese Enchilada Bake?

Slow Cooker Chili Cheese Enchilada Bake is an easy layered crockpot casserole that combines two of the best comfort foods: enchiladas and chili cheese burritos.

Instead of filling and rolling individual enchiladas, flour tortillas are layered in the slow cooker with a hearty mixture of seasoned ground beef, chili with beans, enchilada sauce, Rotel, and shredded cheese. Everything cooks together until the tortillas become tender and all that cheese melts into the filling.

The result is a saucy, cheesy casserole that’s easy enough for a weeknight but hearty enough to satisfy everyone at the table.

Why You’ll Love This Recipe

There is so much to love about this Slow Cooker Chili Cheese Enchilada Bake!

• No rolling enchiladas. You get all those delicious flavors without filling and rolling a single tortilla.
• It’s incredibly cheesy. There are layers of Mexican blend cheese throughout the entire casserole.
• The slow cooker does the work. Once everything is layered, you can walk away until dinnertime.
• It’s hearty. Ground beef and chili with beans make this a filling dinner.
• It’s family friendly. Keep everything mild or add heat to individual servings.
• It’s easy to customize. Change the meat, cheese, tortillas, sauce, or toppings.
• Leftovers are delicious. This casserole reheats really well the next day.
• It uses easy ingredients. Everything you need can be found at a regular grocery store.

When To Serve This Recipe

This is the kind of dinner I start craving as soon as the weather cools down. It’s warm, hearty, cheesy, and exactly what I want after a long day when everyone is hungry.

It’s perfect for busy weeknights because you can assemble everything earlier in the day and have dinner waiting for you later. I also love it for lazy weekend dinners when I don’t want to spend my afternoon cooking.

And if your family normally does tacos for Taco Tuesday, this is an easy way to switch things up without straying too far from flavors everyone already loves.

Ingredients You’ll Need

Lean Ground Beef – Ground beef makes this casserole hearty and filling. Brown and drain the beef before adding it to the filling so you don’t end up with excess grease in the slow cooker.

Salt – A teaspoon of salt helps season the beef and brings out all of the flavors in the casserole.

Black Pepper – Black pepper adds a little extra savory flavor without adding heat.

Chili Powder – Chili powder gives the beef that warm chili flavor that ties the enchilada and chili portions of this casserole together.

Cumin – Cumin adds an earthy, slightly smoky flavor that works perfectly with the beef, enchilada sauce, and Rotel.

Onion – Diced onion adds flavor and texture to the beef mixture and becomes tender while the casserole cooks.

Minced Garlic – Garlic gives the filling another layer of savory flavor and makes the whole thing taste more homemade.

Chili with Beans – This is where the chili cheese part comes in. Choose a thicker canned chili rather than a very soupy one so your casserole sets up nicely.

Red Enchilada Sauce – Red enchilada sauce adds plenty of flavor and gives the filling the perfect saucy consistency.

Rotel – Don’t drain the Rotel. Those tomatoes and green chiles add flavor, moisture, and a little bit of heat to the filling.

Flour Tortillas – Flour tortillas create soft, tender layers throughout the casserole. There’s no need to roll or fry them first—just layer them right into the slow cooker.

Shredded Mexican Blend Cheese – Four cups may sound like a lot, but trust me on this one. The cheese melts between the layers and gives you that gooey chili cheese flavor in every bite. Freshly shredded cheese will melt especially well.

Green Onions – Sliced green onions go on after cooking and add a little freshness and color to all that rich, cheesy goodness.

How To Make Slow Cooker Chili Cheese Enchilada Bake

Step 1: Prepare the beef mixture.
Start by browning the ground beef in a large skillet until it is completely cooked through. Drain off any excess grease, then place the cooked beef in a large bowl. Add the salt, black pepper, chili powder, cumin, diced onion, and minced garlic and stir everything together.

Step 2: Make the chili enchilada filling.
Add the chili with beans, red enchilada sauce, and undrained Rotel to the seasoned beef. Stir until everything is evenly combined. You want a thick, saucy mixture that will soften the tortillas as the casserole cooks without making them too soggy.

Step 3: Prepare the slow cooker.
Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray. This makes serving and cleanup much easier once all that cheese has melted around the edges.

Step 4: Start the first layer.
Spread a thin layer of the meat mixture across the bottom of the slow cooker. This helps keep the tortillas from sticking to the bottom.

Step 5: Add the tortillas.
Place 2 flour tortillas over the meat mixture. Depending on the shape of your slow cooker, you may need to overlap, fold, or trim them slightly. Don’t worry about making them look perfect.

Step 6: Add the filling and cheese.
Spoon about one-third of the chili mixture over the tortillas and spread it into an even layer. Sprinkle about 1 cup of shredded Mexican blend cheese over the top.

Step 7: Repeat the layers.
Continue layering tortillas, chili mixture, and cheese two more times. Finish the casserole with tortillas and plenty of shredded cheese on top.

Step 8: Slow cook.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the casserole is heated through, the tortillas are tender, and the cheese on top is completely melted.

Step 9: Let it rest.
Once the casserole is finished cooking, turn off the slow cooker and let it rest for about 10 minutes before serving. This is an important step because it gives all those cheesy layers a chance to set up.

Step 10: Finish and serve.
Sprinkle sliced green onions over the top, scoop out generous portions, and add any of your favorite toppings.

Substitutions

One of the nice things about this casserole is how easy it is to change depending on what you already have in the kitchen.

Ground Turkey – Ground turkey works well in place of ground beef. Brown and drain it just like you would the beef before adding it to the casserole.

Green Enchilada Sauce – You can swap the red enchilada sauce for green enchilada sauce. It changes the flavor of the casserole quite a bit but is still delicious.

Pepper Jack Cheese – Replace some of the Mexican blend cheese with Pepper Jack for a little extra heat. You can also use cheddar, Monterey Jack, or a combination of your favorite melting cheeses.

Corn Tortillas – Corn tortillas give the casserole more of a traditional enchilada flavor and a slightly firmer texture. Flour tortillas create softer, almost burrito-like layers.

Variations

Frito Chili Cheese Version

For even more chili cheese flavor, add some crushed Fritos between the layers. I would also save a handful to sprinkle over each serving right before eating so you still get plenty of crunch.

Chili Cheese Burrito Style

Stir a can of refried beans into the beef mixture before assembling the casserole. This makes it extra hearty and gives it even more of that chili cheese burrito flavor.

Spicy Chili Cheese Enchilada Bake

Use hot Rotel and add diced jalapeños to the filling. You can also swap some of the Mexican blend cheese for Pepper Jack.

Walking Taco Style

This is such a fun way to serve it. Top each portion with shredded lettuce, diced tomatoes, sour cream, and crushed tortilla chips. You get the warm cheesy casserole underneath with cool, crunchy toppings on top.

Loaded Chili Cheese Enchilada Bake

Pile on all your favorite toppings after cooking. Sour cream, diced tomatoes, extra green onions, jalapeños, salsa, and crushed tortilla chips are all delicious.

Tips & Tricks

Choose a thick chili. A really thin, soupy canned chili can make the casserole too wet. A thicker chili with beans works best and helps the finished casserole hold its shape.

Drain the ground beef well. Any extra grease from the beef will end up in the bottom of the slow cooker, so give it a good drain before mixing the filling.

Don’t worry about perfect tortillas. Slow cookers aren’t shaped like tortillas, and that’s okay! Overlap, fold, or tear them as needed to cover the layer.

Shred your own cheese if you can. Pre-shredded cheese works, but freshly shredded cheese tends to melt more smoothly and gives you that extra gooey top.

Don’t skip the resting time. The casserole will be very soft and saucy when you first turn off the slow cooker. Giving it 10 minutes to rest makes a big difference when you’re ready to serve it.

Add crunchy toppings at the end. If you’re using Fritos or tortilla chips, sprinkle them over individual servings so they stay nice and crunchy.

Frequently Asked Questions About Slow Cooker Chili Cheese Enchilada Bake

Do I need to cook the ground beef before putting it in the slow cooker?

Yes. The ground beef should be fully browned and drained before you assemble the casserole. Besides making sure the beef is cooked properly, browning it allows you to drain away the extra grease instead of having all of that end up in your casserole.

Can I use corn tortillas instead of flour tortillas?

Absolutely. Corn tortillas work really well and give the casserole more of a traditional enchilada flavor. They also tend to hold their shape a little more than flour tortillas. Flour tortillas become softer and give this recipe more of that chili cheese burrito texture, so it really comes down to which you prefer.

Why is my enchilada casserole watery?

The biggest culprit is usually a canned chili that’s too thin. Look for a thick chili with beans and make sure you drain your ground beef thoroughly. The casserole will also look softer immediately after cooking, which is why I recommend letting it rest for at least 10 minutes before serving.

Can I assemble this ahead of time?

You can definitely do some of the prep ahead. Brown the beef and prepare the chili mixture, then refrigerate it in an airtight container until you’re ready to assemble the casserole. I prefer waiting to layer everything in the slow cooker until closer to cooking time so the tortillas aren’t sitting in the sauce for hours before cooking.

Can I make this recipe less spicy?

Yes. Use mild Rotel, mild red enchilada sauce, and a mild canned chili. Mexican blend cheese is generally mild as well. Then anyone who wants more heat can add jalapeños, hot sauce, or spicy salsa to their own serving.

Can I freeze Slow Cooker Chili Cheese Enchilada Bake?

Yes. Let the casserole cool completely, then divide it into individual portions and place them in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The tortillas may be a little softer after freezing, but the flavor will still be delicious.

How do I know when the casserole is done?

Remember that the ground beef is already cooked before the casserole goes into the slow cooker, so you’re really waiting for everything to become hot, the tortillas to soften, and the cheese to melt. After about 4–5 hours on LOW or 2–3 hours on HIGH, the casserole should be hot and bubbly around the edges with completely melted cheese on top.

Serving Ideas

This Slow Cooker Chili Cheese Enchilada Bake is pretty hearty on its own, so you don’t need to make a bunch of sides to turn it into dinner.

A simple side of Mexican rice, black beans, refried beans, or corn works perfectly. You could also add a simple salad if you want something fresh alongside such a rich casserole.

My favorite way to serve this, though, is with a bunch of toppings. Try:

• Sour cream
• Salsa
• Diced tomatoes
• Sliced green onions
• Jalapeños
• Crushed tortilla chips or Fritos
• Shredded lettuce
• Extra shredded cheese

Everyone can add exactly what they like, which always makes dinner easier.

Storage & Make Ahead

Store leftover Slow Cooker Chili Cheese Enchilada Bake in an airtight container in the refrigerator for up to 4 days.

For longer storage, let the casserole cool completely and transfer portions to airtight freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Continue to Content

Slow Cooker Chili Cheese Enchilada Bake

Yield: 6

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

This Slow Cooker Chili Cheese Enchilada Bake is the ultimate comfort food mashup! Layers of seasoned ground beef, hearty chili, enchilada sauce, tortillas, and plenty of melty cheese slow cook together into a rich, satisfying casserole that tastes like a cross between enchiladas and chili cheese burritos. It's easy, family-friendly, and perfect for busy weeknights when you need a hearty dinner everyone will love.

No Ratings

Print

Ingredients

• 2 pounds lean ground beef, browned and drained
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 small onion, diced
• 1 tablespoon minced garlic
• 1 (15 ounce) can chili with beans
• 1 (10 ounce) can red enchilada sauce
• 1 (10 ounce) can Rotel, undrained
• 6 flour tortillas
• 4 cups shredded Mexican blend cheese
• 2 tablespoons sliced green onions

Instructions

1. In a bowl combine the cooked beef with the salt, pepper, cumin, chili powder and onions.
2. Stir in the chili with beans, enchilada sauce, and Rotel until well combined.
3. Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray.
4. Spread a thin layer of the meat mixture into the bottom of the slow cooker.
5. Place 2 tortillas over the meat mixture.
6. Spoon about one-third of the chili mixture over the tortillas.
7. Sprinkle with about 1 cup of the Mexican blend cheese.
8. Repeat the layers two more times, ending with tortillas and cheese on top.
9. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
10. Let the casserole rest for 10 minutes before serving.
11. Sprinkle with sliced green onions before serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 1192Total Fat: 72gSaturated Fat: 37gUnsaturated Fat: 35gCholesterol: 302mgSodium: 1912mgCarbohydrates: 44gFiber: 5gSugar: 4gProtein: 90g

Nutrition information provided on this website is an estimate only and is offered as a courtesy and can be incorrect. These calculations are generated automatically using an online nutrition calculator, so results may vary depending on the specific ingredients, brands, substitutions, and portion sizes used.I am not a nutritionist or registered dietitian, and this information should not be considered medical advice. Please consult a qualified healthcare professional for dietary or nutritional guidance specific to your needs.

More Cheesy Dinner Recipes

If cheesy comfort food is your love language, you’re in the right place! These easy dinners are loaded with melty cheese, creamy sauces, and plenty of hearty flavor. From slow cooker favorites to cozy casseroles, they’re perfect for busy weeknights when you’re craving something warm and satisfying.

• Slow Cooker French Onion Ravioli – tender cheese ravioli, rich French onion flavor, and plenty of melty cheese come together in this easy comfort food dinner.
• Slow Cooker Monterey Chicken – tender chicken topped with barbecue sauce, crispy bacon, and melted cheese for a flavorful family favorite.
• Chicken Alfredo Ravioli Bake – cheesy ravioli baked in a rich and creamy Alfredo sauce makes this an easy casserole everyone will love.
• Slow Cooker Chicken Cordon Bleu – tender chicken, savory ham, and melty Swiss cheese bring all the classic flavors together in an easy slow cooker dinner.
• Slow Cooker French Onion Meatloaf – hearty meatloaf gets an extra comforting twist with rich French onion flavor and gooey melted cheese.
• Cheesy Taco Stuffed Shells – jumbo pasta shells filled with seasoned taco meat and plenty of cheese make a fun mashup of taco night and cozy pasta night.

Some nights you just need a dinner that’s warm, cheesy, filling, and doesn’t require you to spend forever in the kitchen. This Slow Cooker Chili Cheese Enchilada Bake checks every one of those boxes.

This is definitely one to save for those busy nights when you want comfort food but don’t want dinner to turn into another project. It’s easy, hearty, a little messy, very cheesy, and exactly the kind of family dinner I love.