- 1 pound ground beef
- 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 shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 flour tortillas (6 inches)
- 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.
Reviews forSlow Cooker Enchiladas
"This ended up being just one big hot mess."
"No.... This recipe is wrong on several levels. Kidney beans in enchiladas? No Enchilada sauce or Mexican Chile? Heat your ingredients in the pan, layer them with CORN tortillas and put them in a regular oven. It will be done in the oven in 20-30 minutes, not 5 hours and you won't have soggy gloppy flour tortilla soup."
"This was disappointing. It needs more flavor. The pictured one was obviously NOT made in a slow cooker, for there is no way to get it out all neat and stacked up like that. The bottom burns, the top is nicely browned, and the tortillas in the middle are a soggy mess! I expect better from Taste of Home Recipes!!Those who baked this, how long, what temp, and what did you bake it in?"
"Using corm tortilla would be better and I used two cans of chili instead of the two cans of different beans and topped with taco sauce at the table. Next time will sub the water with enchillada sauce."
"My son loved this and always ask me to make it."
"The ingredients sounded wonderful until I got down to flour tortillas. Yuck. I would definitely use corn instead. The texture and taste would be much better."
"This sounds so good but, I have a very severe gluten allergy so I'm wondering if substituting corn tortillas for the flour would be good. Has anyone tried this?"
"This wasn't very good. Very little flavor and tortillas ended up soggy. Wouldn't make again or try to improve on it, because of the tortillas."
"the flavor was wonderful. i used enchilada sauce too, and a dolop of sour cream at the end. it did not, in any way, resemble the picture. the tortillas were complete mush (and i used corn tortillas as one commenter suggested.) they did not resemble enchiladas. i would call it an enchilada hot dish."