Slow Cooker Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Slow Cooker Enchiladas calories by ingredient
Number of Servings: 8
Ingredients
-
Onions, 1/2 cup
Elk 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, chopped
Salt 1/2 tsp
Chili powder, 3 tbsp
Cumin 2 tsp
Garlic, 3 cloves
Sugar, 1 tsp
s&w stewed tomatoes - italian recipe, 2 cup*
Tomato Paste, 0.5 can (3 oz)*
Water, 1/2 cup
*can substitute 2 C tomato sauce
Yellow Sweet Corn, Frozen, 2.0 cup kernels
Black Olives, 20 jumbo
Pepper Jack Cheese, 1 cup
Cheddar Cheese, 1 cup
Corn Tortillas, 8 tortilla, medium (approx 6" dia)
Directions
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.