Slow Cooker Enchiladas

Slow Cooker Enchiladas

In this recipe:

based on 1 reviews
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18
25 min.
prep
325 min.
total
8 Servings

These Slow Cooker Enchiladas will become your new favorite enchilada! Layer ground beef, beans, tortillas and cheese in a slow cooker, turn on and you're done!

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 cup finely chopped green bell pepper
  • 1 cup chopped onion
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 can (16 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans
  • 1 can (10 ounces) diced tomatoes with green chiles
  • 1/3 cup water
  • 5 (9-inch) burrito-size flour tortillas, cut to fit slow cooker if necessary
  • 3 cups (12 ounces) shredded Mexican 4 cheese blend
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PLACE oil, beef, bell pepper, onion and bouillon in a large skillet; cook over medium-high heat, stirring frequently, for 8 to 10 minutes or until beef is no longer pink and vegetables are tender. Add pinto beans, black beans, diced tomatoes and water; mix well.



SPREAD 1 ½ cups beef mixture onto bottom of 5-quart slow cooker. Top with 1 tortilla and 2/3 cup cheese. Repeat layers 4 times, ending with remaining 1/3 cup cheese.



COOK on low for 5 hours.

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I am going to try this, except instead of using bell pepper, I am going to use chopped green chiles.

- Carol Golden from United States

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 570
  • Calories from Fat: 260
  • Total Fat: 29g (44% of DV)
  • Saturated Fat: 14g (69% of DV)
  • Cholesterol: 75mg (26% of DV)
  • Sodium: 1420mg (59% of DV)
  • Carbohydrates: 45g (15% of DV)
  • Dietary Fiber: 7g (29% of DV)
  • Sugars: 2g
  • Protein: 29g
  • Vitamin A: 10% of DV
  • Vitamin C: 30% of DV
  • Calcium: 40% of DV
  • Iron: 25% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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