Slow Cooker Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16.0 oz Ground beef1.0 cup, chopped Onions, raw1.0 serving 1 Med. Green Bell Pepper2.0 cup Beans, red kidney2.0 cup Beans, black1.2 cup Del Monte Diced Tomatoes, No Salt Added0.33 cup (8 fl oz) Water, tap1.0 tsp Chili powder0.5 tsp Salt0.25 tsp Pepper, black1.0 cup Kraft Finely Shredded Sharp Cheddar Cheese1.0 cup Colby and Monterey Jack Cheese shredded6.0 serving La Banderita Flour Tortillas (6 inch tortilla)
In a skillet, brown beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next seven 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.
Serving Size: Four large helpings
Number of Servings: 4.0
Recipe submitted by SparkPeople user MATTFAWC.
Serving Size: Four large helpings
Number of Servings: 4.0
Recipe submitted by SparkPeople user MATTFAWC.
Nutritional Info Amount Per Serving
- Calories: 927.5
- Total Fat: 47.9 g
- Cholesterol: 143.8 mg
- Sodium: 1,472.9 mg
- Total Carbs: 74.1 g
- Dietary Fiber: 21.4 g
- Protein: 50.3 g
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