These may not look like your typical rolled-up enchiladas, but they are delicious and simple to make in your slow cooker. You will need to brown the meat, vegetables and spices ahead of time which can be done the night before. For those of you who like things on the spicy side, you can add a bit of cayenne pepper (about an 1/8 of a teaspoon) or you might want to try to add a tablespoon of diced jalapeno peppers while cooking up the vegetables.
Slow Cooker Layered Beef Enchiladas
Ingredients:
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (15 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 (14.5 ounce) can Hunts fire-roasted tomatoes, undrained (if you can't find fire-roasted, use regular diced tomatoes)
1 can (4 ounces) of diced green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 ounces) shredded sharp cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
6 flour tortillas ( 6 or 7 inches diameter)
Directions:
In a skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
In a separate bowl, combine the two cheeses.
In a 5-qt slow cooker starting with the beef mixture, place about a 3/4 cup of the beef mixture on the bottom of the pot followed by one tortilla and 1/3 cup of cheese. Repeat layers ending with the cheese layer on the very top. Cover and cook on low for 5 to 7 hours or until heated through. Slice like like you would a pie and serve warm.
Makes 4 servings.
Note: To make chicken enchiladas, substitute the beef with 1 pound of cooked, shredded chicken. Add the vegetables and onion to the cooked chicken and cook until vegetables are tender. Proceed with the rest of the recipe instructions.
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