"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Slow Cooker Enchiladas Recipe

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This recipe for Slow Cooker Enchiladas, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Ballinger
Added: Saturday, December 13, 2008


3 Grilled chicken breasts - diced
1 Cup chopped onion
Cup Chopped green peppers
1 16oz Can pinto or kidney beans, rinsed and drained
1 15oz Can black beans, rinsed and drained
1 10oz Can Rotel
1 TSP. Chili Powder
TSP. Ground Cumin
TSP. Sat
TSP Pepper
1 28oz Can diced tomatoes
of an 8oz Bag shredded cheddar and jack cheese
of an 8 oz Bag shredded fat free cheddar cheese
10 Fat Free flour tortillas (6-7 inch)

In a skillet, cook onion and pepper until tender. Add grilled chicken and the next eight ingredients. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.

Combine Cheeses and set aside.

In a 5-quart slow cooker, layer about 3/4 cup chicken mixture, 1 or 2 tortillas, then 1/3 of cheese mixture. Repeat layers.

Cook on low for 5-7 hours.

Number Of Servings:
Number Of Servings:




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