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Slow Cooker Enchiladas

Slow Cooker EnchiladasThis enchilada recipe will become your new favorite "ready when you get home" meal! Layer ground beef, beans, tortillas and cheese in a slow cooker, turn it on and you're done! If you like the heat, add additional hot peppers for more kick. Serve with additional salsa and top servings with a dollop of sour cream, if desired.

Recipe Ingredients:

1 tablespoon vegetable oil
1 pound lean ground beef
1 cup finely chopped green bell pepper
1 cup chopped onion
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
1 (16-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can diced tomatoes with green chiles (such as RoTel)
1/3 cup water
5 (9 to 10-inch) flour tortillas, cut to fit slow cooker if necessary
3 cups (12 ounces) shredded Mexican 4 cheese blend or cheddar cheese

Cooking Directions:

  1. Place oil, beef, bell pepper, onion and bouillon in a large skillet; cook over medium-high heat, stirring frequently, for 8 to 10 minutes or until beef is no longer pink and vegetables are tender. Add pinto beans, black beans, diced tomatoes and water; mix well.
  2. Spread 1 1/2 cups beef mixture onto bottom of 5-quart slow cooker. Top with 1 tortilla and 2/3 cup cheese. Repeat layers 4 times, ending with remaining 1/3 cup cheese.
  3. Cook on low for 5 hours.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 570; Calories from Fat: 260; Total Fat: 29g (44% of DV); Saturated Fat: 14g (69% of DV); Cholesterol: 75mg (26% of DV); Sodium: 1420mg (59% of DV); Carbohydrates: 45g (15% of DV); Dietary Fiber: 7g (29% of DV); Sugars: 2g; Protein: 29g; Vitamin A: 10% of DV; Vitamin C: 30% of DV; Calcium: 40% of DV; Iron: 25% of DV.

Recipe and photograph are the property of Nestlé® and, used with permission.