Crock Pot Enchilada Stack |
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Prep Time: 40 Minutes Cook Time: 360 Minutes |
Ready In: 400 Minutes Servings: 6 |
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Enchiladas a different way! 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:
1. Cut stew meat into very small pieces and brown meat and onion in skillet.
2. Add all remaining ingredients and simmer for 10-15 minutes. Set aside.
3. 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.
4. 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.
5. Cover and cook on low for 6-8 hours or til meat is tender.
6. Pull bottom layer of foil out of cooker and place on a serving platter, spoon any remaining contents over top.
7. Cut into wedges to serve. Add tomatoes, lettuce and sour cream if desired.
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