Easy Slow Cooker Enchiladas

Easy Slow Cooker Enchiladas

by Peter Sims 2 years ago
4.3 (9)
5 hours
613.9 kcal
41.5 g carbs
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Description

An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn.

Ingredients
  • 1 pound ground turkey
  • 1 cup chopped onion
  • ¾ cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 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 chile peppers
  • ⅓ cup water
  • 1 ½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups shredded Cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 6 (6 inch) corn tortillas
Directions
  1. 1. Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
  2. 2. Mix Cheddar cheese and Monterey jack cheese together in a bowl.
  3. 3. Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
  4. 4. Cook on Low until heated through, 5 to 7 hours.
Nutrition Facts
serving: 6 servings
calories: 613.9 kcal
carbohydrates: 41.5 g
protein: 44.3 g
saturated fat: 16.8 g
cholesterol: 128.8 mg
sodium: 1216.2 mg
fiber: 12.7 g
sugar: 2.3 g