Slow Cooker Enchiladas
You can never have too many Mexican recipes, so give Slow Cooker Enchiladas a try. One serving contains 877 calories, 51g of protein, and 45g of fat. For $2.42 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. Many people really liked this main course. This recipe from Taste of Home requires sharp cheddar cheese, monterey jack cheese, ground beef, and chili powder. 146 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 5 hours and 30 minutes. With a spoonacular score of 92%, this dish is awesome. Slow Cooker Enchiladas, Slow Cooker Enchiladas, and Slow Cooker Enchiladas are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 300 minutes
Ingredients:
1 can (15 ounces) black beans, rinsed and drained
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 teaspoon chili powder
6 flour tortillas (6 inches)
1/2 cup chopped green pepper
1 pound ground beef
1/2 teaspoon ground cumin
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup chopped onion
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese
1/3 cup water
Equipment:
frying pan
slow cooker
Cooking instruction summary:
Directions In a large skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next eight 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 about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings. Originally published as Slow-Cooker Enchiladas in Taste of HomeFebruary/March 1998, p29 Nutritional Facts 1 serving (1 each) equals 734 calories, 32 g fat (16 g saturated fat), 111 mg cholesterol, 1,672 mg sodium, 62 g carbohydrate, 11 g fiber, 49 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain.
2. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Combine cheeses.
4. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.
Nutrition Information:
covered percent of daily need
