Crockpot Enchiladas

Crockpot Enchiladas


It’s 9 a.m. on a Saturday – do you know where your boyfriend is?

When fall rolls around, mine is glued to the TV – ready to cheer on his favorite college football teams and blow our rent money on game-day bets with his friends.

As long as you win, honey, I still love you. 

Whether you like it or loathe it, the season for beer drinking, bean dip and big boys in their tight pants has arrived – and no doubt you need some grub to feed all the randos that end up at your house on game day.

These “chicken” enchiladas are perfect for a crowd, and I’d be willing to gamble that no one knows they’re vegan.  Throw ‘em in the crockpot and voilà – comfort food magic. Read on for the recipe and a game-day giveaway….



What You Need

  • 1 1/2-2 cups of seitan of faux chicken strips, shredded or cut into small chunks
  • 1 1/2 cups vegan cheese
  • 2 cups of finely chopped spinach
  • 2 tablespoons chopped cilantro
  • 3/4 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 6 burrito-size tortillas
  • Salsa


Combine all ingredients in a bowl except tortillas and salsa. Stir to mix. To prepare crockpot, spread a layer of salsa on the bottom. Add filling to each tortilla, rolling them up and placing seam-side down on the bottom of the crockpot. (In mine, I had room to put 3 lengthwise).

Cover the enchiladas on the bottom with a layer of salsa on top, just enough to moisten them. Also pay attention to the edges where the tortillas touch the side of the crockpot – you just want to make sure they don’t stick to the pot or the top layer).

Add the remaining enchiladas on top and cover with a little salsa to moisten. Cover and cook on high for about 2-3 hours, checking after about 2 hours. Enchiladas will have a softer texture if you want to take them out early, or leave them in a bit longer for a crispier shell.

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