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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Slow Cooker Enchiladas Recipe

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This recipe for Slow Cooker Enchiladas is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. ground beef
2 cups green onions, chopped
1 cup chopped pepper (green, yellow or red)
2 cans (16 oz.) kidney beans, drained
2 cans (15 oz.) black beans, drained
2 cans (10 oz.) diced tomatoes with green chilies
2/3 cup water
3 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
2 cans (15 oz.) cream chicken soup
1 cup milk, mixed with soup
2 cups sharp cheddar cheese, shredded
2 cups Monterey Jack or Mexican cheese, shredded
Flour tortillas -your choice (I used the big ones)
Directions:
Directions:
In skillet, cook beef, onions and peppers until beef is brown and veggies are tender. Drain. Add next 8 ingredients and bring to boil. Reduce heat. Cover and simmer 10 minutes.

Combine cheeses.

In slow cooker layer 3/4 cup beef mixture, one tortilla, the soup mixture, and 1/3 cup cheese. Repeat layers. Cover. Cook on Low 5-7 hours or until heated through. Serve with sour cream and/or guacamole.
Personal Notes:
Personal Notes:
Double ingredients to fill a 5 qt. crockpot.

 

 

 

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