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Slow-Cooked Enchilada Dinner Recipe

Slow-Cooked Enchilada Dinner Recipe photo by Taste of Home

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This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges.—Judy Ragsdale, Queen City, Texas

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Slow-Cooked Enchilada Dinner Recipe

Prep: 25 min. Cook: 2 hours

Yield: 6 Servings

25 120 145

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
6 flour tortillas (6 inches)

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
Cover and cook on low for 2 to 2-1/2 hours or until heated through. Using foil strips as handles, remove enchilada dinner to a platter. Yield: 6 servings.

Nutritional Facts 1 piece equals 433 calories, 21 g fat (10 g saturated fat), 74 mg cholesterol, 1,189 mg sodium, 30 g carbohydrate, 5 g fiber, 30 g protein.

Originally published as Slow-Cooked Enchilada Dinner in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

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Slow-Cooked Enchilada Dinner

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(11-13) of 13 reviews

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Reviewed on Aug. 29, 2010 by mperian

serve with a dollup of sour cream on top for a nice addition

Reviewed on Aug. 27, 2010 by goodfoodshows

I layered it differently - a little of the meat mix on the bottom, a tortilla, then cheeses, another tortilla, meat mix, cheese, repeat!!! I also added a small can of Mexicorn to the meat/beans and some fresh cilantro(which I loooove!) This is definitely a keeper - my 8-yr old HATES enchiladas, but he DEVOURED this!! Husban said make it the same way next week!! Thank you soooooooo much!!

Reviewed on Aug. 26, 2010 by budrfli68

Excellent!! I added just a little more cheese. My family loved it.

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