• Skip to main content
  • Skip to primary sidebar

Kitchen Meets Girl logo

  • home
  • about
    • work with me
  • recipes
    • Breakfast and Breads
      • Eggs
      • Everyday
      • Muffins and Baking
      • Pancakes and Waffles
      • Yeast Breads and Other Breads
    • Dinner
      • Fish and Seafood
      • Meat and Chicken
      • Pizzas, Pastas and Sauces
      • Soups and Salads
      • Quick and Easy
    • Desserts
      • Brownies and Bars
      • Cakes and Cupcakes
      • Cookies
      • Sweet Stuff
    • For the Slow Cooker
    • Healthier Options
    • Sides, Apps and Snacks
  • Home Meets Girl
    • Home Meets Girl
  • Cookbooks

January 16, 2014

Slow Cooker Enchilada Tacos

57

16 Comments

  1. Ellie
    Ellie on January 17, 2014 at 8:16 am

    These look amazing! I have a question about the slow cooker levels. Should this be cooked on Low for 4-6 hours, instead of on High for 4-6 hours? Thanks for the recipe. This will be dinner next week!
    Ellie recently posted..Cappuccino Cookies with White ChocolateMy Profile

    Reply
    • Ashley
      Ashley on January 17, 2014 at 11:51 am

      You are correct, Ellie. So sorry for the goof. I’ll get the instructions fixed!

      Reply
  2. Jessica @ A Kitchen Addiction
    Jessica @ A Kitchen Addiction on January 17, 2014 at 8:45 am

    We usually have tacos about once a week, too! I’m going to have to switch things up with this recipe!
    Jessica @ A Kitchen Addiction recently posted..Triple Chocolate BiscottiMy Profile

    Reply
  3. julianne
    julianne on January 17, 2014 at 9:38 am

    your directions say “cook on high for 4 to 6 hours. Alternatively, you may cook on high for 2 to 3 hours. ”

    do you mean to cook on LOW for 4-6 hours? just want to clarify! can’t wait to try this!

    Reply
    • Ashley
      Ashley on January 17, 2014 at 11:49 am

      Thank you for catching that! YES — low for 4 to 6 hours or high for 2 to 3 hours.

      Reply
  4. Cheryl Newton
    Cheryl Newton on January 17, 2014 at 9:38 pm

    Hi, Ashley. Thanks for this recipe. Looks yummy, and slow-cooker taco meat is my go-to easy dinner. I have a question, though: if I were going to use canned enchilada sauce, would I use a small (10 oz.) can or a big one (28 oz.)? Thanks again. Can’t wait to try this.

    Reply
    • Ashley
      Ashley on January 17, 2014 at 11:02 pm

      Hi Cheryl! A 10-ounce can will work.

      Reply
  5. Leigh Anne Wilkes @YourHomebasedMom
    Leigh Anne Wilkes @YourHomebasedMom on January 19, 2014 at 9:54 am

    Love tacos and love enchiladas so know we will love these! Love any recipe that uses my slow cooker!

    Reply
  6. Martha
    Martha on January 20, 2014 at 5:48 pm

    This looks so easy and delicious! I’ve bookmarked the recipe to try very soon! I am about 1/3 of the way through a yearlong project to cook and post Weight Watchers friendly recipes on my blog everyday and am always looking for inspiration 🙂
    Martha recently posted..Leftovers for Breakfast Slow Cooker CasseroleMy Profile

    Reply
  7. Sandy@ReluctantEntertainer
    Sandy@ReluctantEntertainer on January 21, 2014 at 10:31 pm

    Love these! Nice and easy and healthy, too!

    Reply
  8. Jennifer @ Crockpot Gourmet
    Jennifer @ Crockpot Gourmet on November 13, 2014 at 9:17 am

    What a great idea for mixing up taco night a bit! I love how easy these are and they look delicious!

    Reply
  9. Valerie
    Valerie on March 4, 2017 at 10:04 am

    How many servings for this recipe?

    Reply
    • Ashley
      Ashley on March 5, 2017 at 2:22 pm

      It should serve 6-8, depending on how full you fill your tacos. 🙂

      Reply

Trackbacks/Pingbacks