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Slow Cooker Enchiladas

Slow Cooker Enchiladas

Our slow-cooker enchiladas recipe is a delicious set-it-and-forget-it dinner with lots of flavor and spice.

Calories
230
Carbohydrates
32g
Protein
28g
Potassium
645mg
Fiber
1g
Sugar
12g

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 chiles, undrained
  • 1/3 cup water
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 flour tortillas (6 inches)
  • Optional: Chopped tomatoes, minced fresh cilantro and sliced avocado

Direction

  1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a bowl, combine cheeses.
  2. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.

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