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As a busy wife and mother of two young sons, I rely on this handy recipe. 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
This recipe is:
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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.
Originally published as Slow-Cooker Enchiladas in Taste of Home February/March 1998, p29
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Reviewed on Jan. 16, 2012 by granmawcookie
I have used this recipe from the first time I saw it. We love it, I make a large batch of the chili mixture the day before. We enjoy it that day and they two or three days later. I use the leftovers in the slow cooker recipe. Its great!
Reviewed on Jan. 04, 2012 by drumminmomma
Just made this tonight for supper! Rave reviews from the hubby! Very tasty, will be making it again! I used ground turkey and was still very good! Thanks for this quick easy recipe!!! Only took 4 hours in the crockpot!
Reviewed on Oct. 17, 2011 by EleSq
I've made this a million times and I love it! So easy and delicious!
Reviewed on Aug. 22, 2011 by VickieLou
So easy and everyone just raved about this dish! What a crowd pleaser!
Reviewed on Feb. 07, 2011 by marciedarciestuff
We love this and it is a regular meal at our house. I use a big nylon KitchenAid spoon and serve from the crockpot. This just makes it easier and keeps from scratching to dish.
Reviewed on Aug. 30, 2010 by eye_lady
I used most of the suggetions, and adjusted the ingredients to what I had on hand and what my Family prefers. I also cooked it in the oven, at 375, for about 45 minutes. It was AMAZING! I fed 8 hungry people with a little left over.
Reviewed on Aug. 27, 2010 by Classicrock
This is worth the prep time! Thanks to the previous suggestions, I doubled the chili powder and the cumin. I also doubled the cheese. I substituted Mexican tomatoes in place of the diced tomatoes w/green chilies. I laid folded-up strips of tin foil in the slow cooker which kind of looks like bicycle spokes when I'm done, leaving a little of each "spoke" hanging outside the slow cooker. This makes it very easy to pull out the entire meal and transfer to a plate (like shown in the picture). Next time I'll omit the kidney beans, and just use the black beans. Please note: I only cooked this for 4 hours, and it was perfect. (Slow cookers cook much faster now than they did back in 1998, which is when this recipe was published.) -Lori in WI.
Reviewed on Aug. 07, 2010 by Kansas954
The filling for this was very good, but the tortillas became very soggy. Maybe if not done in the slow cooker they would hold up better.
Reviewed on Apr. 27, 2010 by JudithRN3
I have made this recipe since it appeared in the Best of Slow Cooker Recipes in 2009;It is by far the BEST! I do have some suggestions however: we use ground turkey instead of beef(and sometimes ground venison), add more cumin, utilize my 4 qt. Crock (instead of 5 qt) so it makes for a nice presentation,add 1 can (15oz) diced tomatoes (instead of the 10oz can) and cook on Low 4 hrs.
Reviewed on Apr. 14, 2010 by joniotto
Great recipe! I always substitute a can of chili beans (undrained) for the kidney beans & I add a clove of garlic, minced, to the beef & onions when I'm browning them. We serve with tortilla chips, salsa, & guacamole - Delicious!
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