Easy Slow Cooker Lazy Enchiladas Recipe with Frozen Taquitos
Busy weeknights are a little easier with these Slow Cooker Lazy Enchiladas on the menu. They start with frozen taquitos and need just 4 ingredients, so there’s hardly any prep to worry about. Layer everything in the Crockpot, let it cook, and you’ll have a cheesy, comforting family dinner ready to serve.
For another easy enchilada dinner, try this Chicken Enchilada Casserole.
How to Make Slow Cooker Lazy Enchiladas
Here are the ingredients you need to make these Lazy Enchiladas in a Slow Cooker, plus step by step instructions for how to make them.
Ingredients
- 20 oz box taquitos (beef or chicken)
- 2 – 10 oz cans red enchilada sauce
- 1 ½ cups shredded Colby Jack cheese
- 2 green onions, diced
Step by Step Instructions
1. Lightly coat the inside of your slow cooker with nonstick cooking spray or a thin layer of oil to prevent sticking.
2. Dice the green onions and set them aside for garnish.
3. Arrange the frozen taquitos in an even layer in the bottom of the slow cooker. Pour the enchilada sauce over the taquitos, making sure they are well coated.
4. Cover with the lid and cook on Low for 4 hours or High for 2½ hours, until the taquitos are heated through and have absorbed some of the sauce.
5. Sprinkle the shredded Colby Jack cheese evenly over the top. Cover again and let it cook for about 5 minutes, or until the cheese is completely melted.
6. Sprinkle the diced green onions over the top and serve warm. If desired, add your favorite toppings, such as sour cream, sliced olives, diced tomatoes, or avocado.
These Slow Cooker Lazy Enchiladas make it easy to get a hearty, satisfying dinner on the table with very little effort. Add your favorite toppings, then enjoy a simple meal the whole family will love.
More Crockpot Dinner Recipes
- Crockpot Sausage and Potato Casserole
- Crockpot Garlic Parmesan Chicken Pasta
- Slow Cooker Chicken and Gravy
- Crockpot Chicken Tortilla Soup
Slow Cooker Lazy Enchiladas
Ingredients
- 20 oz box taquitos (beef or chicken)
- 2 – 10 oz cans red enchilada sauce
- 1 ½ cups shredded Colby Jack cheese
- 2 green onions, diced
Instructions
- Lightly coat the inside of your slow cooker with nonstick cooking spray or a thin layer of oil to prevent sticking.
- Dice the green onions and set them aside for garnish.
- Arrange the frozen taquitos in an even layer in the bottom of the slow cooker. Pour the enchilada sauce over the taquitos, making sure they are well coated.
- Cover with the lid and cook on Low for 4 hours or High for 2½ hours, until the taquitos are heated through and have absorbed some of the sauce.
- Sprinkle the shredded Colby Jack cheese evenly over the top. Cover again and let it cook for about 5 minutes, or until the cheese is completely melted.
- Sprinkle the diced green onions over the top and serve warm. If desired, add your favorite toppings, such as sour cream, sliced olives, diced tomatoes, or avocado.
