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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Slow-Cooker Enchiladas Recipe

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This recipe for Slow-Cooker Enchiladas is from Green Family Recipes and Memories, 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 c. chopped onion
1/2 c. chopped green pepper
1 can (16 oz) pinto or kidney beans, rinsed and drained.
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) Rotel diced tomatoes and green chilies
1/3 c. water
1 tsp.chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1 c. (4 oz) shredded sharp cheddar cheese
1 c. (4 oz) shredded Monterey Jack cheese
6 flour tortillas (6 or 7 in. size)
Directions:
Directions:
In a skillet, cook beef, onion and green pepper over medium heat until beef is no longer pink and vegetables are tender. Drain. Add the next 8 ingredients, and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Combine cheeses.

In a 5 qt. slow cooker, which has been lined with foil or slow cooker liner, layer one tortilla, about 3/4 c. beef mixture, and about l/3 c. cheeses. Repeat layers. Cover and cook on low for 5 to 7 hours or until heated through.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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