Crockpot Beef Enchiladas

Crockpot Beef Enchiladas

I have been making Crockpot Beef Enchiladas since the early days of our marriage and they are still always a hit!  🙂  They also taste great as leftovers.  I often took them with me for lunch and reheated them in the microwave at Southern. 

In a skillet saute 1 pound ground beef (or turkey), 1 chopped onion, and 1/2 green pepper chopped.

Add in 1 14.5 oz can diced tomatoes with green chilies, 1/2 cup water, 1 can of kidney beans (or pinto) rinsed and drained, 1 can of black beans rinsed and drained, 1 t. chili powder, 1/2 t. cumin, 1/2 t. salt, dash of black pepper, dash of red pepper flakes. Bring to a boil and simmer about 10 minutes.

Spray crockpot with cooking spray so it doesn't stick. 🙂 Layer 1 cup bean and meat mixture, one tortilla, and 1/4 cup cheese-I use cheddar, Colby Jack or a mixture. Repeat layers until all ingredients are used. Cook on low 5-7 hours.

I usually purchase cheap tortillas that don't fit perfectly in my crockpot. I usually trim off a little of the tortilla to make it fit. Then I take all of the extras and use for the final layer. (I usually use a total of 4-5 8' tortillas.)

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