Slow-Cooker Enchiladas

southern chef in louisiana's Note:

This is perfect for a busy wife or husband on the go. Set up the cooker and forget about it. Great for cold nights.

• Total Time: 7 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 7 hrs

Ingredients:

Servings: 4

• 1 lb ground beef
• 1 cup chopped onion
• ½ cup chopped green pepper
• 1 (16 ounce) can pinto beans or 1 (16 ounce) can kidney beans , rinsed and drained
• 1 (15 ounce) can black beans , rinsed and drained
• 1 (10 ounce) can diced tomatoes with green chilies (I use Rotel)
• 1⁄3; cup water
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• 6 flour tortillas (6to 7 inches)

Directions:

1. In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.
2. Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Combine the cheeses.
4. In a 5-quart slow cooker, layer about 3/4 cup of beef mixture, one tortilla and about 1/3 cup of cheese; repeat layers.
5. Cover and cook on low for 5 to 7 hours or until heated through.

Reviews

[AmyZoe]

Delicious and easy! I found this recipe at www.tasteofhome.com. Who knew you could make enchiladas in a quarter of the time. Yummy! Thank you for posting this great recipe.

[enigma535]

This was really good! I used corn tortillas instead of the flour and cooked for 4 hours in a crockpot. The tortillas stayed nice and firm. Will definitely make again. Everyone from adult down to 2 liked this.

[kel-Cie T]

This was great!! Used kidney beans and marble cheese as it was all I had on hand, added taco seasoning and had with rice with salsa mixed in it.