Three ingredients is all it takes to make these super cheesy extra delicious smothered burritos right in your slow cooker!
Raise your hand if you love that crock pot of yours. How about Mexican food? Does that get your hand in the air, too? This recipe has BOTH of those things!! Add to the the fact that it literally takes THREE ingredients, and you will be even more head over heels for it!
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Do you know how foolish I felt when I finally made this recipe and my family loved it?? You see, I have had this recipe on my “to make” list for a few years now. My dear friend, Candi, posted it on her blog, The Devilish Dish, a long time ago. Like, FIVE YEARS ago.
Candi calls hers “Busy Day Casserole,” on her blog. I wanted something a little more specific. Even though it starts out with burritos, it uses enchilada sauce, and they really kind of taste enchilada-ish .. I wasn’t sure what to call them. My daughter, Josie, and I, put our heads together and decided Slow Cooker Smothered Burritos was perfect.
What Three Ingredients do I Need to Make these Smothered Burritos in My Slow Cooker?
- Frozen Burritos – Your favorite flavor and Brand
- Red Enchilada Sauce
- Shredded Mexican Cheese
I used two packages of burritos and two cans of sauce because I was feeding a crowd. This recipe is easy to cut in half if you need to, although making the whole thing gives you some great leftovers! This recipe is a great one for college kids. I got my son a crock pot when he went to college, and he used to make these a lot. He still does, now that he is in the working world! They are just a tasty, easy and economical meal.
The recipe starts out with your favorite frozen burritos. I like beef and bean myself. Use whatever you like .. chicken, bean, whatever! Candi uses one can of enchilada sauce and one of salsa. I used two cans of enchilada sauce.
Add half of the burritos to the crock pot and pour one can of enchilada sauce over them.
Add the second half to the top and pour second can of sauce over them. Cook on low for 4 hours.
Thirty minutes before serving, top with cheese. Serve when cheese is melted and bubbly.
Serve with lettuce and tomato. Garnish with fresh chopped cilantro.
Do you love Mexican Food as much as we do? How about your crock pot/ Slow Cooker? Here are some other great Slow Cooker Mexican Recipes:
- Crock Pot Shredded Beef Burritos
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Green Chile Chicken Enchilada Casserole
- Crock Pot Chicken Tortilla Soup
- Beef Enchilada Soup
- Chicken Tortilla Casserole
- Slow Cooker Mexican Beef Sandwiches
- Chile Relleno Dip
- 10 frozen burritos, your choice
- 2 (10 ounce) cans of enchilada sauce, your choice
- 1 pound shredded Mexican cheese
- Fresh cilantro, chopped for garnishing if desired
- Lettuce, tomatoes, olives, avocado, sour cream for serving if desired
Place 5 burritos in the bottom of your slow cooker. Pour one can of enchilada sauce over the top.
Add 5 more burritos to the top. Pour second can of sauce over the top.
Cover and cook on LOW for 4 hours.
minutes before serving, top with cheese. Cover and cook until cheese is melted and bubbly.
Garnish with fresh cilantro.
Adapted from Busy Day Casserole - The Devilish Dish
Amount Per Serving: Calories: 1047 Total Fat: 53g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 23g Cholesterol: 121mg Sodium: 2163mg Carbohydrates: 99g Fiber: 17g Sugar: 11g Protein: 47g
Curious about some of the other recipes I have made from The Devilish Dish?? Here are a couple!
Candi and me when she visited me here in the “Big O” a few years back.
Please make sure you pop over and visit her blog for all kids of deliciousness!