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