Crock Pot Enchilada Stack
photo by *Parsley*
- Ready In:
- 6hrs 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 lbs stew meat
- 1⁄4 cup chopped onion
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes and green chilies (drained)
- 1⁄3 cup water
- 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 6 (8 inch) flour tortillas
- 3 cups monterey jack cheese or 3 cups cheddar cheese
directions
- Cut stew meat into very small pieces and brown meat and onion in skillet.
- Add all remaining ingredients and simmer for 10-15 minutes. Set aside.
- In crock pot, place two pieces of foil folded to create a "dish". One six inch wide strip one way and another the other direction works well for me.
- Ladle a small amount of filling onto foil, and place a tortilla on the top and sprinkle with 1/2 cup cheese. Repeat layers ending with last of the filling. There should be about 6 layers.
- Cover and cook on low for 6-8 hours or til meat is tender.
- Pull bottom layer of foil out of cooker and place on a serving platter, spoon any remaining contents over top.
- Cut into wedges to serve. Add tomatoes, lettuce and sour cream if desired.
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Reviews
-
Tasty, hearty, and filling! I used pork stew meat (I cut a loin into tiny pieces). I used more onion and added some cumin. I only had enough filling for 5 layers. I didn't think it was going to stay together when removed from the crockpot, but it did very nicely! No crockpot to clean, either! I'll make this again. Thanx for posting.
RECIPE SUBMITTED BY
<p><span style="color: #993366;">I credit my mother and aunt for my love of cooking--Mom for her creativity and my aunt for putting the apron on me and letting me go. I enjoy baking most of all and when I get time, that's what I do for fun. There's never a shortage of takers! During the holidays I am a maniac for baking cookies and every year around late October, I start prowling for new creative, different ideas.</span></p>