Crock Pot Enchiladas

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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

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.