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Slow Cooker Enchiladas

 Slow Cooker Enchiladas
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
4 ServingsPrep: 30 min. Cook: 5 hours

Ingredients

  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1 cup chopped onion
  • 1/2 cup chopped green 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 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 6 flour tortillas (6 inches)

Directions

  • In a large skillet, cook the beef, onion and green pepper until meat
  • is no longer pink; drain. Add the next eight ingredients; bring to a
  • boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
  • 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.

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Slow Cooker Enchiladas (continued)

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.