Slow Cooker Enchiladas Recipe

Nutritional Facts 1 serving (1 each) equals 734 calories, 32 g fat (16 g saturated fat), 111 mg cholesterol, 1,672 mg sodium, 62 g carbohydrate, 11 g fiber, 49 g protein.

Slow Cooker Enchiladas Recipe
Slow Cooker Enchiladas Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup chopped onion

  • 1/2

    cup chopped green pepper

  • 1

    can (16 ounces) pinto or kidney beans, rinsed and drained

  • 1

    can (15 ounces) black beans, rinsed and drained

  • 1

    can (10 ounces) diced tomatoes and green chilies, undrained

  • 1/3

    cup water

  • 1

    teaspoon chili powder

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1

    cup (4 ounces) shredded sharp cheddar cheese

  • 1

    cup (4 ounces) shredded Monterey Jack cheese

  • 6

    flour tortillas (6 inches)

Directions

•In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. • In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: