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  • Slow Cooker Enchiladas

    1 vote
    Slow Cooker Enchiladas
    Prep time:
    Cook time:
    Servings: 8-10 people
    by Misty Bown
    13 recipes
    		 >
    Comes from Fix It & Forget It Big Cookbook p. 285

    Ingredients

    • 1 lb lean ground beef I used about a pound and a half
    • 1 c. onion, chopped
    • 1/2 c. green bell pepper, chopped
    • 16 oz can pinto or kidney beans, rinsed & drained I used pinto b/c that's what I had
    • 10 oz can diced tomatoes and green chilies I used a 14 oz can
    • 1 c water
    • 1 tsp chili pwd
    • 16 oz can black beans, rinsed and drained
    • 1/2 tsp ground cumin
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • dash of dried red pepper flakes and/or several drops Tabasco sauce, if you like
    • 1 c. shredded low fat sharp cheddar cheese
    • 1 c shredded low fat Monterey Jack cheese I used Motzerella & mild Cheddar
    • 6 flour tortillas 6 or 7 inches

    Directions

    1. 1. In a nonstick skillet, brown beef, onions, and green pepper. I started with a skillet, but ended up having to switch to a big pot like what I'd boil spaghetti noodles in. I'd start with a bigger pot so you don't have to dirty two pots.
    2. 2. Add remaining ingredients, except cheeses and tortillas. Bring to a boil.
    3. 3. Reduce heat. Cover and simmer for 10 minutes.
    4. 4. Combine cheeses in a bowl.
    5. 5. In a slow cooker, layer about 3/4 c. beef mixture, one tortilla, and about 1/4 c. cheese. Repeat layers until all ingredients are used. I didn't measure beef, etc. I put enough beef to cover the bottom and then put a tortilla on top. It didn't cover all the meat, so I put a second tortilla on and there was a little overlap. I continued to layer. However, on the other layers, I only did 1 tortilla and centered it. On the last layer (the top) I did use 2 tortillas with an overlap again. I finished with the double tortilla and a good amount of cheese.
    6. 6. Cover. Cook on low 5-7 hours.

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