Chili Relleno and Bean Crock Pot Enchiladas

Bean Mixture

• 2 (15 ounce) cans beans, drained and rinsed black (any whole bean of choice)
• 1 (15 ounce) can diced tomato, drained
• 1 teaspoon salt-free fajita seasoning mix
• 3/4 cup fresh cilantro, chopped

Sauce

• 1 (15 ounce) can red enchilada sauce (any spiciness you like)
• 1 (15 ounce) can green enchilada sauce

Additional ingredients

• 1 (20 ounce) can whole anaheim chili (drained)
• 2 cups shredded cheese (any type you like)
• 12 corn tortilla

Directions

1. 1

   In a small 31/2 to 4 quart crock pot- spray with a non-stick spray and start to layer ingredients in order.

2. 2

   sauce( enough to cover bottom).

3. 3

   Corn tortillas, torn up in big chunks, to.

4. 4

   cover bottom.

5. 5

   bean mixture to cover.

6. 6

   shredded cheese, to cover.

7. 7

   whole chiles, to cover.

8. 8

   Sauce.

9. 9

   Continue to layer in order until you reach the top of the crock pot.

10. 10

    Cook on low for 6-8 hours, high 3-4.

11. 11

    For a large group, double and use a 5-6 quart crock pot.