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Slow Cooker Enchiladas

Southern.Crockpot's picture
Ingredients
  Beef 1 Pound, ground
  Beef 1 Pound
  Onions 1 Cup (16 tbs), chopped
  Chopped onions 1 Cup (16 tbs)
  Green peppers 1⁄2 Cup (8 tbs), chopped
  Chopped green peppers 1⁄2 Cup (8 tbs)
  Canned red kidney beans 16 Ounce, drained, rinsed (1 Can)
  Canned red kidney beans 16 Ounce, rinsed and drained
  Black beans 15 Ounce, rinsed and drained (1 Can)
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Canned tomatoes 10 Ounce, tomatoes (2 Can)
  Diced tomatoes with green chilies 1 Can (10 oz), undrained
  Water 1⁄3 Cup (5.33 tbs)
  Chili powder 1 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon, ground
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded sharp cheddar cheese 4 Ounce (1 Cup)
  Sharp cheddar cheese 4 Ounce, shredded (1 Cup)
  Monterey jack cheese/Pepper monterey jack cheese 4 Ounce, shredded (1 Cup)
  Tortillas 6 (Flour, 6-7 Inches In Diameter)
  7 inch flour tortillas 6
Directions

MAKING
1) In a skillet cook beef, onions, and green peppers until beef is browned and vegetables are tender. Drain.
2) Stir in next 8 ingredients and boil.
3) Decrease heat.
4) Cover and simmer for 10 minutes.
5) Add the cheeses and combine.
6) In slow cooker, layer 3/4 cup beef mixture, one tortilla, and about 1/3 cup cheese.
7) Repeat the layers until all the ingredients are used up.
8) Cook covered on Low for 5-7 hours until heated through.

SERVING
9) While serving, with a spoon reach to bottom to get all the layers.
10) Alternately, invert onto large platter and cut into wedges.
11) Serve with sour cream and guacamole.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Party
Servings: 
4

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