Ingredients
Main Ingredients
- 8 frozen burritos (your choice of flavor)
- 2 (10 ounce) cans enchilada sauce (your choice of flavor)
- 1 pound bag shredded Mexican cheese
Optional Garnishes
- Fresh cilantro, chopped
- Lettuce
- Tomatoes
- Olives
- Avocado
- Sour cream
Instructions
- Prep the Slow Cooker: Spray your slow cooker with non-stick cooking spray to prevent burritos from sticking during the cooking process.
- Layer First Half Burritos: Place half of the frozen burritos in the bottom of the slow cooker. Pour one can of enchilada sauce evenly over the burritos to ensure they soak in flavor.
- Layer Second Half Burritos: Add the remaining burritos on top of the first layer. Pour the second can of enchilada sauce over this top layer to cover all burritos thoroughly.
- Cook Burritos: Cover the slow cooker with its lid and cook on the low setting for 4 hours to allow the burritos to heat through and absorb the sauce.
- Add Cheese and Finish Cooking: Thirty minutes before serving, sprinkle the shredded Mexican cheese evenly over the burritos. Cover again and cook until the cheese is melted and bubbly.
- Garnish and Serve: Once cooked, garnish with chopped fresh cilantro and any desired toppings such as lettuce, tomatoes, olives, avocado slices, and sour cream. Serve warm and enjoy!
Notes
- You can customize the flavor of the enchilada sauce and burritos to match your preferences, whether mild, medium or spicy.
- Check the slow cooker occasionally if your model tends to cook hotter or cooler, adjusting time accordingly.
- For a crispier texture, you can briefly broil the burritos with cheese after slow cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lighter option, use reduced-fat cheese and low-sodium enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
