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Food and Recipe Slow Cooker Enchiladas Recipe

Discussion in 'Lifestyle & Healthy Living' started by Yours, Jun 3, 2016.

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    TOTAL TIME: Prep: 30 min. Cook: 5 hours
    MAKES: 4 servings
    • 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)

    Nutritional Facts

    1 serving (1 each) equals 734 calories, 32 g fat (16 g saturated fat), 111 mg cholesterol, 1672 mg sodium, 62 g carbohydrate, 11 g fiber, 49 g protein.

    1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
    2. 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.
    Originally published as Slow-Cooker Enchiladas in Taste of Home February/March 1998, p29
  2. hahahaha pa request ulit :)
  3. di na ako makapagpost :D Mamaya ulit
  4. hahahaha nde mo naman kelangan mag gawa ng bagong thread ehh hahahah
  5. Chyse

    Chyse Honorary Poster Established

    Salamat sa share kusinera ng phc hihi
  6. hahaha. mamaya na kumakain pa ako :D

    Haha youre welcome faye :D
    Chyse likes this.