Slow Cooker

Enchiladas: Slow Cooker Enchiladas

Ingredients

  • 1 lb. lean ground chuck (or 1/2 lb. ground turkey & 1/2 lb. ground chuck to cut down on fat)
  • 1 c. chopped onion
  • 1/2 c. chopped green pepper
  • 4 oz. can green chilies
  • 16 oz. can pinto or kidney beans, rinsed and drained
  • 15 oz. can black beans, rinsed and drained
  • 10 oz. can diced tomatoes and green chilies (Rotel) do not drain
  • 1/3 c. water, plus 1 Tbls.
  • 1-1/2 t. chili powder
  • 3/4 t. ground cumin
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1-1/2 cup (6 ounces) shredded sharp cheddar cheese
  • 1-1/2 cup (6 ounces) shredded Monterey Jack cheese
  • 6 whole wheat tortillas (6 inches), warmed

Toppings

  • shredded lettuce
  • low-fat sour cream
  • salsa

Instructions

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.

Add the next nine 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 until all tortillas are used up ending with a layer of cheese.

Cover and cook on low for 4 hours or until heated through.

Serve with shredded lettuce, sour cream and salsa if desired.

NOTE: Serves 4