Slow Cooker Enchiladas
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Onions, 1/2 cupElk Meat, 32 oz (can substitute extra lean ground beef--elk is just a lot lower in fat)Enchilada Sauce (adapted from America's Test Kitchen)One Onion, choppedSalt 1/2 tspChili powder, 3 tbspCumin 2 tspGarlic, 3 clovesSugar, 1 tsps&w stewed tomatoes - italian recipe, 2 cup* Tomato Paste, 0.5 can (3 oz)* Water, 1/2 cup*can substitute 2 C tomato sauceYellow Sweet Corn, Frozen, 2.0 cup kernels Black Olives, 20 jumboPepper Jack Cheese, 1 cupCheddar Cheese, 1 cupCorn Tortillas, 8 tortilla, medium (approx 6" dia)
Brown onion and meat together until no longer pink. Season w/garlic powder, salt & pepper to taste.
In a blender, combine tomatoes & tomato paste for the sauce. Over meadium heat, saute Onions in Olive Oil w/salt until translucent. Add chili powder, cumin, sugar and garlic until fragrant. Add tomato sauce and water, let simmer for 10 minutes.
Spray crockpot w/cooking spray. Place 2 tortillas on bottom, layer meat, sauce, corn, cheese olives. Repeat for 4 layers. Cover and cook on low for 6-7 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user JOANNA20V.
In a blender, combine tomatoes & tomato paste for the sauce. Over meadium heat, saute Onions in Olive Oil w/salt until translucent. Add chili powder, cumin, sugar and garlic until fragrant. Add tomato sauce and water, let simmer for 10 minutes.
Spray crockpot w/cooking spray. Place 2 tortillas on bottom, layer meat, sauce, corn, cheese olives. Repeat for 4 layers. Cover and cook on low for 6-7 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user JOANNA20V.
Nutritional Info Amount Per Serving
- Calories: 552.1
- Total Fat: 23.8 g
- Cholesterol: 147.5 mg
- Sodium: 1,175.3 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 6.2 g
- Protein: 52.0 g
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