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Food and Recipe Slow Cooker Enchiladas Recipe

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

  1. [​IMG]

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

    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.

    Directions
    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