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Crockpot Enchiladas

Source of Recipe

RT
Crockpot Enchiladas
1 # lean ground beef
1 T oil
1 sm onion, chopped
1 green bell pepper, chopped
1 can (15 ounces) Ranch Style beans, drained
1 can (10 ounces) rotel tomatoes mild, drained
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp pepper
1/4 tsp garlic powder
2 cups (8 ounces) shredded colby jack cheese
8 flour tortillas
1 can (15 ounces) red enchilada sauce

Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through
(I did not have any canned enchilada sauce, so I made my own. Also, I didn't make it in the crockpot, but in a regular casserole dish and I baked it in the conventional oven at 350 degrees for 30 minutes.

The casserole was quite good - I have a ton of leftovers, so I'll be eating it all week.

Here's the recipe for the sauce:

HOMEMADE ENCHILADA SAUCE

1/4 cup vegetable oil
2 Tblsp. flour
1/4 cup New Mexico or California chili powder
1 (15 oz.) can tomato sauce
3/4 cup water
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. onion salt
Salt to taste

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.