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A Cooking Adventure with Thom

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Slow Cooker Enchiladas

Taste of Home Magazine
Recipe Source
Servings: 4



As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. -Mary Luebbert, Benton, Kansas



1 pound ground beef
1 cup chopped onion
cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
cup water
1 teaspoon chili powder
teaspoon ground cumin
teaspoon salt
teaspoon pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
6 flour tortillas (6 inches)

Cooking Method

In a skillet...

  • Cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.

  • Add the next eight ingredients; bring to a boil.

  • Reduce heat; cover and simmer for 10 minutes.

Combine cheeses.

  • In a 5-qt. slow cooker, layer about cup beef mixture, one tortilla and about  cup cheese.

  • Repeat layers.

Cover and cook on low for 5-7 hours or until heated through.

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