Slow Cooker Enchiladas
Submitted by Sue Lowes on Jun 10, 2010

Tortillas layered in a slow cooker with meat and vegetables between each layer.

Servings:
6

Complexity:   
Easy

Total Time:
5-7 hours

Ingredients:
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 oz) Kidney beans-rinse & drain
1 can (15 oz) black beans-rinse & drain
1 can (10oz) diced tomatoes & green chillies
1/3 cup water
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas

Directions:
In a skillet, cook bee, onion & 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 quart slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.

Cook's Notes:
You can substitute flour tortillas with corn tortillas if you like. Use 2 corn tortillas in place of 1 flour tortilla.

Be gentle with the earth.