We’re three weeks in to the new semester for The Professor (hey, that rhymes!) and our fall calendar is color-coded with activites through December; way back when I was a single mom, I assumed, incorrectly, that when my kids were grown and on their own, life would slow down. While there are no more high-school fall football practices or games to attend, I do find most days with multiple deadlines and being pulled in more directions than one. Sound familiar? I thought so.

I’d had a crockpot for years that sat in our basement unused, never really sold on the benefits of, what I thought was ‘steaming’ food – meats didn’t brown properly and sometimes dried beans cooked and other times they didn’t. But when I made these onions in my crockpot overnight, I was sold; and when the old crockpot bit the dust, I purchased another one. Soup, stew, stock, chili, pulled pork – all get tossed into a crockpot and dinner is done with enough leftovers to cover The Professor’s lunches.

This Crockpot Enchilada recipe is one I’ve had in my recipe binder for years – I don’t even know where I found it but when we had employees, we cooked lunch for them once a week and these enchiladas were always a favorite; I hadn’t made them for the last couple of years because they call for flour tortillas – something that can be a bit of a challenge when eating gluten-free.


Toufayan Gluten-Free Wraps work perfectly in this recipe; they hold up well and do not fall apart – they aren’t gluey, are soft and pliable – and exactly what a flour wrap should taste like. I used their Savory Tomato wraps but plain would work nicely as well. I also served ours on a bed of shredded romaine lettuce and slices of cherry tomatoes with a squirt of fresh lime juice; feel free to add chunks of avocado and/or green onions if you’d like. I cannot say enough about the quality of Toufayan Gluten-Free Wraps – they truly are a staple here at Smith Bites.

Disclosure: This is a sponsored post and I am being compensated to share Toufayan products with our readers; as always, all opinions and recommendations are mine.


  1. Pingback: Paleo Grain free Gluten free Enchiladas - Most Popular - Wheat Belly Diet ☺♥☺ Grain Brain Diet

  2. One of my favorite things that my mom made growing up was an enchilada casserole. Seems very similar to this, but I love that this is in a crockpot!

    • Autumn – honestly, being able to make this in the crockpot is one of the best things about the recipe – and it really does come out perfect!

  3. You guys, this looks amazing. Simple, delicious, flavorful, and nutritious. All things I love about a crock pot dish.

  4. My crockpot spends way too much time sitting idly in my garage. Time to change that. Thanks for a quick, easy and delicious option!

    • I was the same way Betsy – but once I realized how many dishes I could actually make in the crockpot, I find I pull it out every few weeks

  5. I could not live without my slow cooker!!!!!
    Love this meal

  6. I’m teaching in the afternoon/early evening so I need these crockpot meals. This looks amazing!

    • Monet ~ crockpot meals can be a life-saver when schedules get pushed to the limit; and w/a little to juggle, time is at a premium!

  7. Just got a new crockpot for my birthday and ready to try this! 🙂

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