"An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn." — PIXIEBOOTS
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chopped green bell pepper
1 (16 ounce) can
kidney beans, rinsed and drained
1 (15 ounce) can
black beans, rinsed and drained
1 (10 ounce) can
diced tomatoes with green chile peppers
1 1/2 teaspoons
ground black pepper
shredded Cheddar cheese
shredded Monterey Jack cheese
6 (6 inch)
I made sure to spray the bottom of my crockpot before I layered in the enchilada ingredients. Instead of water, I used enchilada sauce and I layered a little on the bottom of the crockpot before starting
with the tortilla layer (I wanted to start with the tortilla on the bottom as to have a sturdy bottom when I went to remove it from the crockpot) and a little over the top when I ended with the tortilla/cheese. I served this with mexican rice and refried beans. Not a bad dinner but I think this would have turned out better had I just baked it in the oven. It was a lot of work trying to layer it in the crockpot for a "quick" dinner for me.
I also greased my crock pot. I followed the recipe as written and my entire family loved it. I heated up a spicy chipotle sauce and a roasted Pasilla chile sauce and served them in little bowls on the side letting everyone choice there own heat level. Mom liked it as is and so did I but I also enjoyed it with mild and smoky flavor of the chile sauce. Bill went for the spice. I served this with greens and bacon. As I said everyone enjoyed this dish very much.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Slow Cooker Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 280
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