Easy Slow Cooker Enchiladas

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Prep 25 min Cook 5 hr 15 min Source: 232121

Main DishGregg

Ingredients

1 pound beef (ground)
1 cup onion (chopped)
3/4 cup green bell pepper (chopped)
2 cloves garlic (minced)
16 ounces kidney beans (rinsed and drained)
15 ounces black beans (rinsed and drained)
10 ounces tomatoes with green chile peppers (diced)
1/3 cup water
1 1/2 teaspoons chili powder
1/2 teaspoon cumin (ground)
1/4 teaspoon salt
1/4 teaspoon black pepper (ground)
2 cups baking powder
2 cups Monterey Jack cheese (shredded)
6 flour torillas

Directions

1. Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, 1/3 cup water, 1 1/2 teaspoons chili powder, cumin, 1/4 teaspoon salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
2. Mix Cheddar cheese and Monterey jack cheese together in a bowl.
3. Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
4. Cook on Low until heated through, 5 to 7 hours.

Notes

An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn.