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Crock Pot Enchiladas

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Submitted by: carog424

 

Traditional enchilada ingredients--including ground beef, vegetables, refried beans and cheese--are layered in the crock pot for an easy and delicious meal.
 

Ingredients

  • 1 lb ground beef (or shredded chicken)
  • 1 medium onion, diced
  • 1 red or green bell pepper, diced
  • 16 oz. pkg. frozen corn, thawed
  • 1 15-oz can black beans, drained and rinsed
  • 2 cups cooked rice
  • 1 can diced green chilies
  • 1 cup chunky salsa
  • 1 30-oz can refried beans
  • 6 flour tortillas, cut to fit in crockpot
  • 2 1/2 cups shredded cheddar or Mexican-type cheese
  • 1 15-oz can enchilada sauce
  • Sour cream, optional

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Method

Brown meat with onion and pepper. Mix corn, black beans, rice, green chilies and salsa. In a large crock pot, spread 3/4 cup refried beans. Layer one of the tortillas, the 1/4 of the remaining refried beans, 1/4 of the corn mixture, 1/4 of the meat mixture, 1/2 CUP of the cheese and another tortilla. Repeat layers four times, ending with last tortilla shell. Pour enchilada sauce over all. Cook on low heat setting for 4-6 hours. The last 1/2 hour of cooking time, top with the remaining 1/2 cup cheese. Serve with sour cream, if desired.

 

Notes:

 

Number of Servings: 5 or 6

 

Submitted by: carog424 ()

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