Easy Slow Cooker Enchiladas |
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Prep Time: 15 Minutes Cook Time: 315 Minutes |
Ready In: 330 Minutes Servings: 6 |
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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 |
3/4 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 |
1/3 cup water |
1 1/2 teaspoons chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
2 cups shredded cheddar cheese |
2 cups shredded monterey jack cheese |
6 (6 inch) corn tortillas |
Directions:
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. Mix Cheddar cheese and Monterey jack cheese together in a bowl.
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. Cook on Low until heated through, 5 to 7 hours.
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