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Slow Cooker Enchiladas

Source of Recipe

Taste of Home


Recipe Introduction

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 SERVINGS 4 CATEGORY Main Dish METHOD Slow Cooker PREP 30 min. COOK 300 min. TOTAL 330 min.

List of Ingredients

INGREDIENTS





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 (4 ounces) shredded sharp cheddar cheese

1 cup (4 ounces) shredded Monterey Jack cheese

6 flour tortillas (6 inches)





















Recipe


DIRECTIONS


In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; 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.