Slow-Cooker Enchiladas

By tori420d

This is perfect for a busy wife or husband on the go. Set up the cooker and forget about it. Great for cold nights.

Ingredients

• 1 lb ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 (16 ounce) can pinto beans or 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes with green chilies (I use Rotel)
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• 6 flour tortillas (6to 7 inches)

Details

Servings 4
Preparation time 10mins
Cooking time 435mins
Adapted from food.com

Preparation

Step 1

Directions:

Prep Time: 10 mins

Total Time: 7 1/4 hrs

1 In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.

2 Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes.

3 Combine the cheeses.

4 In a 5-quart slow cooker, layer about 3/4 cup of beef mixture, one tortilla and about 1/3 cup of cheese; repeat layers.

5 Cover and cook on low for 5 to 7 hours or until heated through.

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