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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (584g) Recipe makes 4 servings |
||
| Calories 938 | ||
| Calories from Fat 360 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 40.0g | 61% | |
| Saturated Fat 19.2g | 95% | |
| Monounsaturated Fat 14.6g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 1.1g | ||
| Cholesterol 131mg | 43% | |
| Sodium 1274mg | 53% | |
| Potassium 1506mg | 43% | |
| Total Carbohydrate 86.3g | 28% | |
| Dietary Fiber 21.9g | 87% | |
| Sugars 3.8g | ||
| Protein 59.5g | 118% | |
Crock Pot Enchiladas
By: ~Bekah~
Jan 29, 2004
I adopted this recipe from a very sweet chef: CBW. "My mom found this in a TOH magazine and passed the recipe on to me (well, I begged her for it after she made it!(=) I love good crock pot recipes and this one is no exception. There are some other enchilada recipes on here, but this one was a little different, so, I decided to add it to the database! I hope you'll enjoy it, too!"
SERVES 4 -6
Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 (16 ounce) can pinto beans or kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with mild green chilies, undrained
- 1/3 cup water
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded sharp cheddar cheese (4 oz)
- 1 cup shredded monterey jack cheese (4 oz)
- 6 flour tortillas (6 or 7-inch)
Directions
1
In a skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain.2
Add the next 8 ingredients; bring to a boil.3
Reduce heat; cover and let simmer for 10 minutes.4
Combine cheeses.5
In a 5 qt slow-cooker, layer about 3/4 cup beef mixture, on tortilla and about 1/3 cup cheese.6
Repeat layers until ingredients are used up.7
Cover and cook on low for 5-7 hours or until heated through.8
Enjoy!
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- Course > Main Dish > One-Dish Meal
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Featured Reviews for This Recipe
From: Chef Doozer
On Mar 13, 2008
We really like this recipe. I just found it on here...have been making it for years from the TOH magazine. I only use one can of chili beans instead of the 2 cans listed. I think I will try to cut down on the cheese and tortillas next time as someone else mentioned. We serve it with chips (I make my own in the oven with corn tortillas) and kind of eat it like a dip!
From: Chef #775608
On Feb 26, 2008
Great base recipe! I used chicken instead, and only half the black beans called for. Substituted refried beans for the other can! Also, didn't need as many tortillas. I use 2 big ones, cut them into wedges, and layered that way! Got the calories down, WAY down! Used 1 C cheese instead of 2, so each portion (made for 4) is 325 calories! Great way to enjoy Mexican on a diet!
From: Bergy
On Oct 5, 2006
Bekah this recipe was a big hit, my brother even insisted on taking the leftovers home with him. I did substitute the ground beef with vegetarian Mexican flavor meatless ground meat. I am a carnivore and I couldn't tell the difference. I did not pre cook the onions & peppers. I mixed the ingredients & spices together then layered the mixture topping each layer with cheese and a whole wheat tortilla. Ending with a tortilla on top. Cooked on low for 5 hours then on keep warm for 1 hour. The enchladas were moist and very tasty. Served with Hot Salsa, Cottage cheese , tomatoes and sweet onions. Comfort food plus!
From: Chef Dawn Renee
On Sep 8, 2006
Very good! My teenage son loved it! I put in Ranch Style beans as my family does not like black beans. (I'm the only one) I also used a red bell pepper instead of green. I made the meat mixture the night before and then put it all together in the morning. I also added some left over taco sauce that needed to be used up. It made the house smell wonderful. I only ate a few bites as I am on Weight Watchers, but I think I can make this into a healthier version. Thanks Bekah for the recipe!
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