Enchiladas in a Slow Cooker

A Taste of Home recipe. Particularly good for busy moms. Or those of us who like meals ready when we get home. I actually reduce the salt and add more pepper and cumin for a stronger flavor.

Photo by Sandra M.
Adapted from tasteofhome.com

PREP TIME

30

minutes

TOTAL TIME

300

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

300

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    pound ground turkey or beef

  • 1

    cup chopped onion

  • 1/2

    cup/can chopped green chilies (I use Hatch green chilies)1 teaspoon chili powder

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon 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

    cup (4 ounces) shredded sharp cheddar cheese

  • 1

    cup (4 ounces) shredded Monterey Jack cheese

  • 6

    flour Or Corn tortillas (6 inches)

Directions

In a large skillet, cook the beef, onion and green pepper and seasonings until meat is no longer pink; drain. Add the next 4 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. Crisp up the tortilla in in skillet just till they hold their shape. 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. Hint: You can line your crockpot with tin foil so you can lift out the whole thing. 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 Read more: http://www.tasteofhome.com/recipes/slow-cooker-enchiladas#ixzz3Al9NmgbS

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