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    You are here: Home / Main Dish / Slow Cooker Enchilada Sauce and Vegetable Enchiladas

    Slow Cooker Enchilada Sauce and Vegetable Enchiladas

    Published: February 18, 2016. Last Updated: September 1, 2020 by: Ginny McMeans

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    Close up of vegetable enchladas with homemade enchilada sauce with text above for Pinterest.
    Close up of vegetable enchladas with homemade enchilada sauce with text above for Pinterest.
    Slow Cooker Enchilada Sauce has rich and deep flavors that will make any enchilada combination perfect. Crockpot easy. Try this Vegetable Enchilada casserole too!

    Slow Cooker Enchilada Sauce has rich and deep flavors that will make any enchilada combination perfect. Crockpot easy. Try this Vegetable Enchilada casserole too!

    Slow Cooker Enchilada Sauce has rich flavors that will make any enchilada combination perfect. Crockpot easy. Try these Vegetable Enchiladas too!


    Enchiladas can be served with a red sauce or a white sauce. This time around I did a red sauce in the slow cooker.

    The sauce has traditional chili powder but I also put a lot of tomatoes in the recipe too.

    A few unusual ingredients really helped make these enchiladas special. The first recipe is for the slow cooker and is the sauce.

    Slow Cooker Enchilada Sauce is covering the rolled and stuffed stuffed tortillas. Oozing with baked goodness onto a bright green plate.
    The rest of the directions are an assembly of the tortillas for the casserole. Not hard at all and the results as delicious and satisfying.

    It all Starts with Slow Cooker Enchilada Sauce!

    Slow Cooker Enchilada Sauce has rich and deep flavors that will make any enchilada combination perfect. Try these Vegetable Enchiladas too!

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    Vegetable Enchiladas with Slow Cooker Enchilada Sauce

    Ginny McMeans
    Slow Cooker Enchilada Sauce with Veggie Enchiladas
    5 from 4 votes
    Print Save Saved
    Prep Time 20 mins
    Cook Time 6 hrs 40 mins
    Total Time 7 hrs
    Course Main Dish
    Cuisine Slow Cooker
    Servings 6
    Calories 387 kcal

    Ingredients
      

    Enchilada Sauce Ingredients:

    • 15 ounces tomato sauce 1 can
    • 15 ounces fire roasted tomatoes 1 can
    • 4 ounces mild green chilis 1 can, chopped
    • ½ cup onion yellow onion, chopped
    • 2 tablespoons chili powder
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • 1 tablespoon maple syrup
    • 1 ½ cup water

    Other Casserole ingredients:

    • 1 corn ear, cut from the cob or a small can of corn, drained and rinsed
    • 15 ounces navy beans 1 can, drained and rinsed
    • 5 ounces dairy free cheddar cheese grated or shredded
    • 10 tortillas 10 to 12 tortillas, I used Ezekial sprouted grain tortillas but any tortilla would work great

    Instructions
     

    • Enchilada Sauce:
    • Place all of the enchilada sauce ingredients in the slow cooker.
    • Cook on low 6 to 8 hours.
    • Casserole assembly:
    • Use a large 9" x 13" casserole dish or two smaller casseroles. Two 9" x 9" casseroles work great. Just divide the tortillas and ingredients evenly when assembling.
    • Put a little sauce in the bottom of the casserole dish. You will see the bottom of the glass dish through the sauce. It is just a thin coating.
    • Lay out your tortilla and put a little of the corn, beans and vegan cheese down the middle. You do not have much filling in enchiladas so eyeball the amounts or make little piles to make sure you have enough filling for all your tortillas.
    • Roll up tight and place side by side in the casserole dish.
    • Pour the remaining sauce over the whole casserole. Cover completely and let it go down on the inside of the dish too.
    • Sprinkle a little bit of the cheese on top.
    • Bake at 350° for 35 to 40 minutes.
    • You have three options for freezing.  See below the recipe card for instructions.

    Nutrition

    Serving: 2enchiladasCalories: 387kcalCarbohydrates: 63gProtein: 12gFat: 9gSaturated Fat: 2gSodium: 1183mgPotassium: 699mgFiber: 12gSugar: 9gVitamin A: 1405IUVitamin C: 14.4mgCalcium: 177mgIron: 5.7mg
    Tried this recipe?Let us know how it was!

    You can cut down the salt by buying low sodium canned goods.

    THREE OPTIONS FOR FREEZING VEGETABLE ENCHILADAS:

    First,  you can freeze the enchilada sauce before making the enchiladas and save it for a future casserole.

    Second, you can freeze the casserole before baking.

    Third, you can freeze the leftovers.

    If you're looking for specific freezing methods then they freezing methods are explained on my page Preparing food for the Freezer.

    TO PREPARE AFTER FREEZING:

    Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

    If it is just the sauce you are working with then assemble the casserole and bake as explained above.

    If you are cooking the casserole after freezing then take it out of the fridge about a half hour to an hour before baking to let it become closer to room temperature. Cover with foil and bake 30 minutes.

    Remove the foil and bake another 15 minutes.

    Mexican Wedding Cookies for dessert anyone?

    Mexican Wedding Cookies are covered with powdered sugar and are filling a small undulating wooden bowl.
    "

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      Recipe Rating




    1. Brandi Crawford

      September 09, 2017 at 1:37 pm

      5 stars
      Enchiladas are my favorite! I love a healthy spin, too!

    2. Tina | The Worktop

      September 09, 2017 at 2:39 pm

      I don't use my slow cooker enough, but this recipe really makes me want to get it out now.

    3. Deanna

      September 09, 2017 at 6:51 pm

      5 stars
      This is making me so hungry!!! It looks great!!!! Love the healthy spin on this!

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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