Slow Cooker Enchiladas
Amberlee
ingredients
- 1 lb. ground beef
- 1 cup onions, chopped
- 1/2 cup green peppers, chopped
- 1 (16oz.) can red kidney beans, drained
- 1 (15oz.) can black beans, drained
- 1 (10oz.) can diced tomatoes with green chillies, undrained
- 1/3 cup water
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterrey jack cheese
- 6 flour tortillas
directions
- 1
Cook beef, onions, and green peppers in skillet until beef is browned and vegetables are tender. Drain.
- 2
Add next 8 ingredients and bring to boil. Reduce heat. Cover and simmer 10 minutes. Combine cheeses.
- 3
In slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers.
- 4
Cover. Cook on low 5-7 hours or until heated through.
- 5
To serve, reach to bottom with each spoonful to get all the layers, or carefully invert onto large platter and cut into wedges. Serve with sour cream and/or guacamole.
Source: Jan Searle
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