Crock-Pot Enchiladas

Crock-Pot Enchiladas requires roughly 15 minutes from start to finish. This recipe serves 6. One serving contains 906 calories, 47g of protein, and 62g of fat. For $2.89 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. A few people really liked this main course. 42 people have tried and liked this recipe. This recipe from Crock Pot Ladies requires burrito size tortilla, taco seasoning, sour cream, and rotel. This recipe is typical of Mexican cuisine. With a spoonacular score of 85%, this dish is great. Try Crock Pot Enchiladas, Stacked Crock Pot Enchiladas, and Crock-Pot Chicken Enchiladas for similar recipes.

Servings: 6

Preparation duration: 15 minutes

 

Ingredients:

Flour Tortilla's Burrito Size

1 can Ranch Style Beans or Chili Beans (I use Kidney)

1 Can of Cream of Chicken Soup

1 Pound Hamburger

24 Ounces Mexican Cheese Grated

Chips

1 Can of Rotel (I use 1 can of crushed Tomato's)

Sour Cream

1 Package of Taco Seasoning

Equipment:

slow cooker

pot

Cooking instruction summary:

Brown Hamburger and drain.Add Taco Seasoning , Rotel (Tomato’s), Cream of Chicken Soup and Beans.I highly suggest you use the Reynolds crock-pot liners if possible, leftovers much easier to remove that way.Spray with Pam or similar.Put approximately one third of mixture on bottom of crock-pot.Layer of Cheese.Take two tortilla’s cut in half, layer them in crock pot so that they are flat.We will repeat this three more times.After the last covering of tortilla’s put any remaining cheese on top.Cook on high for an hour.It will be done when the cheese on top is melted.Eat with Chips, garnish with Sour Cream.After eating, I pulled it right out in the liner, and placed the leftovers in a container.

 

Step by step:


1. Brown Hamburger and drain.

2. Add Taco Seasoning , Rotel (Tomato’s), Cream of Chicken Soup and Beans.I highly suggest you use the Reynolds crock-pot liners if possible, leftovers much easier to remove that way.Spray with Pam or similar.Put approximately one third of mixture on bottom of crock-pot.Layer of Cheese.Take two tortilla’s cut in half, layer them in crock pot so that they are flat.We will repeat this three more times.After the last covering of tortilla’s put any remaining cheese on top.Cook on high for an hour.It will be done when the cheese on top is melted.Eat with Chips, garnish with Sour Cream.After eating, I pulled it right out in the liner, and placed the leftovers in a container.


Nutrition Information:

Quickview
906k Calories
46g Protein
61g Total Fat
42g Carbs
20% Health Score
Limit These
Calories
906k
45%

Fat
61g
95%

  Saturated Fat
28g
178%

Carbohydrates
42g
14%

  Sugar
8g
10%

Cholesterol
171mg
57%

Sodium
2356mg
102%

Get Enough Of These
Protein
46g
94%

Calcium
871mg
87%

Phosphorus
813mg
81%

Zinc
8mg
58%

Vitamin B12
3µg
51%

Vitamin B2
0.84mg
49%

Selenium
32µg
47%

Vitamin B6
0.62mg
31%

Vitamin A
1550IU
31%

Iron
5mg
30%

Magnesium
107mg
27%

Fiber
6g
25%

Potassium
829mg
24%

Vitamin B3
4mg
22%

Copper
0.43mg
21%

Vitamin E
1mg
13%

Folate
50µg
13%

Vitamin C
10mg
13%

Manganese
0.25mg
12%

Vitamin B5
1mg
10%

Vitamin K
10µg
10%

Vitamin B1
0.14mg
9%

Vitamin D
0.69µg
5%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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