Slow-Cooker Enchiladas

5.0(12)

This is perfect for a busy wife or husband on the go. Set up the cooker and forget about it. Great for cold nights.

by southern chef in lo·published 2004-02-29

Cheese

Servings

4 serving(s)

Total time

7h 10m

prep 10 min

Calories / serving

899 kcal

Ingredients (14)

serves

1 lb ground beefground-beef
1 cup chopped oniononion
1/2 cup chopped green pepperbell-pepper
1 (16 ounce) can pinto beans or 1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drainedblack-beans
1 (10 ounce) can diced tomatoes with green chilies (I use Rotel)tomato
1/3 cup waterwater
1 teaspoon chili powderchili-powder
1/2 teaspoon ground cumincumin
1/2 teaspoon saltsalt
1/4 teaspoon pepperpepper
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
6 flour tortillas (6to 7 inches)flour

Instructions (5 steps)

01In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.
02Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes.

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Rich recipe — supports nutrition-aware planning.