A slow cooker or Crock-Pot can be a lifesaver for busy moms. Everyone knows you can make meats, stews and casseroles in your slow cooker. But in reality, you can make almost anything — from pasta to dessert. Today, let’s talk about enchiladas.
Even though our kids are very young, they love enchiladas that are a little bit spicy. If your kids don’t like spicy foods, you can eliminate the chili powder and green chiles in this easy recipe.
Slow cooker enchiladas
Serves 6
Ingredients:
- 1 lb ground beef or turkey
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 (16 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with mild green chilies, undrained
- 1 (2.25 ounce) can of sliced black olives, drained
- 1/3 cup water
- 1-1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 6 flour, whole wheat or corn tortillas
Directions:
- Cook beef (or turkey) along with onion and green pepper in a large skillet until the meat is brown and onions are translucent.
- Add beans, tomatoes, olives, water and spices and let simmer for 10 minutes.
- Spray the bottom of your slower cooker with cooking spray.
- Place two tortillas in the bottom of the slow cooker, layer on 1/3 cup of each type of cheese, and top with 1/3 of the meat mixture. Repeat layers until the ingredients are all used up.
- Cover and cook on low for four hours.
- Serve with sour cream and salsa, if desired.
