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Slow Cooker Enchiladas Recipe

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This recipe for Slow Cooker Enchiladas is from Our Family Cookbook, 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:  
1 lb ground beef
1 cup chopped onion
1/2 cup chopped bell pepper
1 can (16 oz) pinto or kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1/3 cup water
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
6 flour tortillas (6 inch size)
Directions:
Directions:
In a skillet, cook beef, onion and bell pepper until beef is browned and vegetables are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5 qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla, and 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:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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