Slow Cooker Enchiladas - KOAM TV 7

Slow Cooker Enchiladas

Submitted by Angel Barnett of Galena, Kansas and aired Thursday, October 8, 2009

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (16 oz) pinto or kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (10 oz) can diced tomatoes and green chiles, undrained
• 1/3 cup water
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey Jack cheese
• 6 (6 to 7 in) flour tortillas

Directions

• In a skillet, cook beef, onion and green pepper until beef is brown and vegetables are tender; drain.
• Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• Combine cheeses.
• In a 5-quart crock pot, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese.
• Repeat layers.
• Cover and cook on LOW for 5 to 7 hours or until heated through.

Yields 4 servings.