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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 515.8
  • Total Fat: 16.4 g
  • Cholesterol: 91.9 mg
  • Sodium: 1,563.3 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 7.6 g
  • Protein: 45.7 g

View full nutritional breakdown of Crock Pot Enchiladas calories by ingredient
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Crock Pot Enchiladas

Submitted by: JOANNA12

Introduction

This is from the "Fix-It and Forget- It Cookbook". I just tried it tonight and loved it. The recipe calls for 6 tortillas, but I have a large crock pot and only used 3 tortilla's (1 1/2 in each layer). It also said to do 3 layers, but I only did 2. I put the nutrition in with 3 10 inch tortilla's. I also put the nutrition in with ground turkey instead of beef. This is from the "Fix-It and Forget- It Cookbook". I just tried it tonight and loved it. The recipe calls for 6 tortillas, but I have a large crock pot and only used 3 tortilla's (1 1/2 in each layer). It also said to do 3 layers, but I only did 2. I put the nutrition in with 3 10 inch tortilla's. I also put the nutrition in with ground turkey instead of beef.
Number of Servings: 4

Ingredients

    1 lb. ground turkey (or beef)
    1 C chopped onion
    1/2 C chopped green pepper
    16 Oz can Red Kidney Beans, rinsed and
    drained
    *15 oz can black beans, rinsed and drained (optional- not in nutrition)
    1/3 C water (might want to use more with turkey)
    1 1/2 tsp chili powder
    1/2 tsp ground cumin
    1/2 tsp salt
    1/4 tsp pepper
    1 C shredded Monterey Jack Cheese (reduced fat)
    1 C Shredded Cheddar Cheese (red. fat
    3 flour tortillas (10 inch)


Directions

1. Cook turkey, onions, and green peppers in skillet until turkey is browned and vegetables are tender. (drain if using beef).
2. Add kidney beans, water, chili powder, cumin, salt and pepper (and other beans)
3. Combine Cheeses separately.
4. In slow cooker layer turkey mixture, tortillas, and cheese. Then repeat layers.
5. Cover and cook on low for 5-7 hours (mine was ready in 4 hours, though...depends on your slow cooker).
6. To serve, cut and 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.

Number of Servings: 4

Recipe submitted by SparkPeople user JOANNA12.






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Member Ratings For This Recipe

  • This was good. I also had it start to dry out, and since we like spicy, would probably add some diced green chilies or something. Definitely worth another chance! - 11/20/08

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  • it was a bit on the dry side but that isn't something that can't be fixed with next try. I will try to make it again. ;) thanks! - 11/11/08

    Reply from JOANNA12 (4/19/09)
    I found a another similar recipe with salsa in it. We actually liked it even better- less dry. I used the medium salsa for more spiciness.


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