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    You are in: Home / Recipes / Chile Relleno and Bean Crock Pot Enchiladas Recipe
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    Chile Relleno and Bean Crock Pot Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 10 mins

    10 mins

    6 hrs

    marna's Note:

    This is a great crowd pleaser even though it is meatless- every time I make this I am asked for the recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Bean Mixture

    • 2 (850.48 g) can beans, drained and rinsed black (any whole bean of choice)
    • 425.24 g can diced tomatoes, drained
    • 4.92 ml salt-free fajita seasoning mix
    • 177.44 ml fresh cilantro, chopped

    Sauce

    • 425.24 g can red enchilada sauce (any spiciness you like)
    • 425.24 g can green enchilada sauce

    Additional ingredients

    Directions:

    1. 1
      In a small 31/2 to 4 quart crock pot- spray with a non-stick spray and start to layer ingredients in order.
    2. 2
      sauce( enough to cover bottom).
    3. 3
      Corn tortillas, torn up in big chunks, to.
    4. 4
      cover bottom.
    5. 5
      bean mixture to cover.
    6. 6
      shredded cheese, to cover.
    7. 7
      whole chiles, to cover.
    8. 8
      Sauce.
    9. 9
      Continue to layer in order until you reach the top of the crock pot.
    10. 10
      Cook on low for 6-8 hours, high 3-4.
    11. 11
      For a large group, double and use a 5-6 quart crock pot.

    Ratings & Reviews:

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    Nutritional Facts for Chile Relleno and Bean Crock Pot Enchiladas

    Serving Size: 1 (118 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 356.8
     
    Calories from Fat 123
    34%
    Total Fat 13.7 g
    21%
    Saturated Fat 6.4 g
    32%
    Cholesterol 24.1 mg
    8%
    Sodium 912.5 mg
    38%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 6.9 g
    27%
    Sugars 8.7 g
    34%
    Protein 14.6 g
    29%

    The following items or measurements are not included:

    beans

    salt-free fajita seasoning mix

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