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Slow-Cooker Enchiladas

Slow-Cooker Enchiladas

Lily Coleman
Our slow-cooker enchiladas recipe is a delicious set-it-and-forget-it dinner with lots of flavor and spice.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Course Dinner, Main Dishes
Cuisine Mexican
Servings 4
Calories 734 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 16 ounces pinto or kidney beans rinsed and drained
  • 15 ounces black beans rinsed and drained
  • 10 ounces diced tomatoes and green chiles 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
  • 1 cup shredded Monterey Jack cheese
  • 6 flour tortillas 6 inches
  • Optional: Chopped tomatoes minced fresh cilantro and sliced avocado

Instructions
 

  • In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a bowl, combine cheeses.
  • In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.