Slow-Cooker Enchiladas
TOTAL TIME: Prep: 30 min. Cook: 5 hours
YIELD: 4 servings.
As a busy wife and mother of two young sons, I rely on this handy recipe for slow-cooker enchiladas. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas
Ingredients
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1 pound ground beef
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1 cup chopped onion
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1/2 cup chopped green pepper
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1 can (16 ounces) pinto or kidney beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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1/3 cup water
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup shredded sharp cheddar cheese
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1 cup shredded Monterey Jack cheese
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6 flour tortillas (6 inches)
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Optional: Chopped tomatoes, minced fresh cilantro and sliced avocado
Directions
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1.
In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
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2.
In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
Nutrition Facts
1 enchilada: 734 calories, 32g fat (16g saturated fat), 111mg cholesterol, 1672mg sodium, 62g carbohydrate (6g sugars, 11g fiber), 49g protein.
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