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Crockpot Enchiladas Recipe
Course
Main Dish
Cuisine
Mexican
Author
Kelly Pugliano | Eat Picks®
Ingredients
1
lb.
ground beef
I used ground turkey
1
c.
chopped onions
½
c.
chopped green peppers
I used red
16
oz.
can red kidney beans; rinsed and drained
I used cannellini beans
15
oz.
can black beans
rinsed and drained
10
oz.
can diced tomatoes with green chilies
undrained (I did not have this, so I used 1 can diced tomatoes and 1 can chopped green chilies)
1/3
c.
water
1 ½
tsp.
chili powder
½
tsp.
cumin
½
tsp.
salt
¼
tsp.
pepper
1
c.
shredded sharp cheddar cheese
I used Mexican Mix
1
c.
Monterey Jack shredded cheese or pepper Monterey Jack cheese
I used Mexican Mix
6
flour tortillas
6-7 inches in diameter
*
I also added 1 sliced yellow squash, and 1 clove garlic, minced*
Instructions
Cook beef (turkey), onions and pepper, *garlic and *squash in skillet until meat is browned and vegetables are tender.
Drain.
Add next 8 ingredients (that would be the beans, chilies and spices) and bring to a boil.
Reduce heat.
Cover and simmer 10 minutes.
Combine cheeses.
In slow cooker, layer about ¾ cup beef (turkey) mixture, one tortilla and bout 1/3 c. cheese.
Repeat layers.
Start with meat/veggie mixture.
Next, layer tortilla and cheese, alternating each layer.
Cover. Cook on low 5-7 hours or until heated through.
To serve, reach to bottom with each spoonful to get all the layers, or carefully invert onto large platter and cut into wedges.
Serve with sour cream and/or guacamole.