Monday, September 15, 2014

Slow Cooker Enchiladas Recipe

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

1 pound ground turkey or 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 (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) 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.

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Slow Cooker Enchiladas Recipe

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