Crock-Pot Enchiladas Make an Easy Healthy Family Dinner
By Mom Got Blog on April 17, 2011
I have long been a believer in crock-pot cooking, especially around sports seasons. There is not enough time to come home and prepare, eat, and enjoy a meal in all of 20 minutes before racing off to the field. So, I rely on my slow cooker to help me through the busy weeknights. I really like that I can start a meal in the morning and by the time we walk in the door, it is ready.
I found this recipe in my favorite crockpot cook book called ‘Fix-it and Forget-it’,by Dawn J. Ranck and Phyllis Pellman Good. This book has well over 800 recipes of tried and true meals that work for busy families, like ours. There is no way I could make ALL of these, but I have found a few that have been dog-eared and starred as family favorites.
As I flipped through the pages looking for something new to try, I found ‘Slow Cooker Enchiladas’ (pg 126). I thought that this would be a nice change and I had most of the ingredients on hand.
Most being the key word here-because as you may come to find on Mom Got Food, I like to add and substitute things in recipes to fit what our family likes-and this one is no exception. I will share the original recipe and have my additions or changes in parenthesis.
The Recipe-Crockpot Enchiladas
1 lb. ground beef (I used ground turkey)
1 c. chopped onions
½ c. chopped green peppers (I used red)
16oz. can red kidney beans; rinsed and drained (I used cannellini beans)
15oz. can black beans, rinsed and drained
10oz. can diced tomatoes with green chilies, undrained (I did not have this, so I used 1 can diced tomatoes and 1 can chopped green chilies)
1/3 c. water
1 ½ tsp. chili powder
½ tsp. cumin
½ tsp. salt
¼ tsp. pepper
1c. shredded sharp cheddar cheese (I used Mexican Mix)
1c. Monterey Jack shredded cheese or pepper Monterey Jack cheese (I used Mexican Mix)
6 flour tortillas (6-7 inches in diameter)
*(I also added 1 sliced yellow squash, and 1 clove garlic, minced)*
- Cook beef (turkey), onions and pepper, *garlic and *squash in skillet until meat is browned and vegetables are tender. Drain.
2. Add next 8 ingredients (that would be the beans, chilies and spices) and bring to a boil. Reduce heat. Cover and simmer 10 minutes.
3. Combine cheeses.
4. In slow cooker, layer about ¾ cup beef (turkey) mixture, one tortilla and bout 1/3 c. cheese. Repeat layers.
5. Cover. Cook on low 5-7 hours or until heated through.
6. To serve, reach to bottom with each spoonful to get all the layers, or carefully invert onto large platter and cut into wedges. Serve with sour cream and/or guacamole.
I kept mine in the crock-pot and used a spoon to serve…I think placing on a platter would have this dish collapse on itself. Just my opinion. We served with a tossed salad and it was perfect! And when you smell this cooking all day, your grumbling tummy will not be disappointed when dinner time rolls around!
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