Slow Cooker Enchiladas Recipe
Ingredients
| Beef | 1 Pound | |
| Onions | 1 Cup (16 tbs), chopped | |
| Green peppers | 1/2 Cup (16 tbs), chopped | |
| Red Kidney Beans - 16-oz. can, rinsed and drained | ||
| Black Beans - 15-oz. can, rinsed and drained | ||
| Tomatoes - 10-oz. can, diced with green chilies, undrained | ||
| Water | 1/3 Cup (16 tbs) | |
| Chili powder | 1 1/2 Teaspoon | |
| Cumin | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cheddar Cheese | 1 Cup (16 tbs) | |
| Monterey jack cheese | 1 Cup (16 tbs), shredded | |
| Tortillas - 6 flour (6-7 inches in diameter) | ||
Directions
MAKING
1) In a skillet cook beef, onions, and green peppers until beef is browned and vegetables are tender. Drain.
2) Stir in next 8 ingredients and boil.
3) Decrease heat.
4) Cover and simmer for 10 minutes.
5) Add the cheeses and combine.
6) In slow cooker, layer 3/4 cup beef mixture, one tortilla, and about 1/3 cup cheese.
7) Repeat the layers until all the ingredients are used up.
8) Cook covered on Low for 5-7 hours until heated through.
SERVING
9) While serving, with a spoon reach to bottom to get all the layers.
10) Alternately, invert onto large platter and cut into wedges.
11) Serve with sour cream and guacamole.
1) In a skillet cook beef, onions, and green peppers until beef is browned and vegetables are tender. Drain.
2) Stir in next 8 ingredients and boil.
3) Decrease heat.
4) Cover and simmer for 10 minutes.
5) Add the cheeses and combine.
6) In slow cooker, layer 3/4 cup beef mixture, one tortilla, and about 1/3 cup cheese.
7) Repeat the layers until all the ingredients are used up.
8) Cook covered on Low for 5-7 hours until heated through.
SERVING
9) While serving, with a spoon reach to bottom to get all the layers.
10) Alternately, invert onto large platter and cut into wedges.
11) Serve with sour cream and guacamole.
Chef
