Slow Cooker Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. ground turkey1 cup chopped onions1/2 cup chopped green bell peppers16-oz. can red kidney beans, rinsed and drained10-oz. can diced tomatoes with green chilies (undrained)1/3 cup water1 1/2 tsp. chili powder1/2 tsp. ground cumin1/4 tsp. pepper1 1/2 cups (6 ozs.) shredded colby and monterey jack cheese6 flour tortillas (6-7 inches in diameter)
1. Cook turkey, onions, and bell peppers in skillet until turkey is browned and vegetables tender. Drain.
2. Add next 8 ingredients and bring to a boil. Reduce heat. Cover and simmer 10 minutes.
3. In slow cooker, layer about 3/4 cup turkey mixture, one tortilla, and about 1/4 cup cheese. Repeat layers.
4. Cover. Cook on Low 5-7 hours or until heated through.
5. Cut into 8 equal sections all the way through to bottom. Makes approximately 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ANNICE41.
2. Add next 8 ingredients and bring to a boil. Reduce heat. Cover and simmer 10 minutes.
3. In slow cooker, layer about 3/4 cup turkey mixture, one tortilla, and about 1/4 cup cheese. Repeat layers.
4. Cover. Cook on Low 5-7 hours or until heated through.
5. Cut into 8 equal sections all the way through to bottom. Makes approximately 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ANNICE41.
Nutritional Info Amount Per Serving
- Calories: 357.2
- Total Fat: 10.9 g
- Cholesterol: 57.0 mg
- Sodium: 870.9 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 10.8 g
- Protein: 24.7 g
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