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Slow-Cooker Enchiladas Recipe

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This recipe for Slow-Cooker Enchiladas, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vickey Leuer
Added: Sunday, April 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1lb. hamburger
1c chopped onion
1/2c chopped green pepper
1-16oz can kidney beans, rinsed and drained
1-15oz can black beans, rinsed and drained
2-10oz cans diced tomatoes and green chilies, undrained
1/3c water
1t. chili powder
1/2t. ground cumin
1/2t. salt
1/4t. pepper
2c shredded cojack cheese
6 flour tortillas {6 or 7 inches}

Directions:
Directions:
In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender, drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. 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.

Number Of Servings:
Number Of Servings:
4

 

 

 

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