Slow-Cooker Enchiladas
Indulge in a hearty, satisfying meal with these Slow-Cooker Enchiladas, a recipe that’s as convenient as it is delicious. Perfect for busy days and chilly evenings, this dish combines savory ground beef with a rich blend of beans, cheese, and spices. Simply set up your slow cooker and let the magic happen—ideal for those who want to come home to a hot, comforting dinner. Let’s dive into the process of creating this comforting classic!
Ingredients
- 1 pound ground beef: Choose a good quality beef for the best flavor and texture.
- 1 onion: Finely chopped to meld with the other ingredients.
- 1/2 green pepper: Diced to add a subtle sweetness and crunch.
- 1 can (15 ounces) pinto beans: Drained and rinsed.
- 1 can (15 ounces) kidney beans: Drained and rinsed.
- 1 can (15 ounces) black beans: Drained and rinsed.
- 1 can (14.5 ounces) diced tomatoes with green chilies: Adds a zesty kick to the dish.
- 1/3 cup water: To help the ingredients meld together.
- 1 tablespoon chili powder: For a burst of spicy warmth.
- 1 teaspoon ground cumin: Adds an earthy depth of flavor.
- 1/2 teaspoon salt: To season the dish perfectly.
- 1/2 teaspoon pepper: For a subtle heat.
- 1 cup sharp cheddar cheese: Shredded, to add a tangy richness.
- 1 cup Monterey Jack cheese: Shredded, for a creamy contrast.
- 6 flour tortillas: These will form the layers of your enchiladas.
Instructions
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Prepare the Beef Mixture:
- In a large skillet over medium heat, cook the ground beef, finely chopped onion, and diced green pepper. Cook until the beef is thoroughly browned and the vegetables are tender. Drain any excess fat from the skillet to avoid a greasy dish.
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Season and Simmer:
- To the skillet with the beef mixture, add the pinto beans, kidney beans, black beans, diced tomatoes with green chilies, and water. Stir in the chili powder, ground cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 10 minutes. This will allow the flavors to meld beautifully.
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Combine the Cheeses:
- While the mixture simmers, combine the sharp cheddar cheese and Monterey Jack cheese in a bowl. This blend will create a deliciously gooey texture for the layers of your enchiladas.
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Assemble in the Slow Cooker:
- Lightly grease the interior of your 5-quart slow cooker. Begin by spreading about 3/4 cup of the beef mixture on the bottom of the slow cooker. Place a tortilla on top of the mixture. Spread approximately 1/3 cup of the cheese blend over the tortilla. Repeat the layers until you use up all the ingredients, finishing with a layer of cheese on top.
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Cook and Serve:
- Cover the slow cooker and set it to cook on low for 5 to 7 hours. The enchiladas are ready when the cheese is melted and bubbly, and the dish is heated through.
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Enjoy:
- Once done, let the enchiladas sit for a few minutes before serving. This allows the layers to set and makes serving easier. Scoop out the enchiladas with a large spoon and enjoy!
Nutritional Information (Per Serving)
- Calories: 898.9
- Fat: 39.9 grams
- Saturated Fat: 19.2 grams
- Cholesterol: 131.9 milligrams
- Sodium: 1279 milligrams
- Carbohydrates: 79 grams
- Fiber: 19.5 grams
- Sugar: 3.7 grams
- Protein: 56.9 grams
Notes
- Serving Size: This recipe yields 4 servings, making it perfect for a family meal or for meal prepping. Adjust the quantities if you need to serve a larger crowd.
- Spice Level: Adjust the amount of chili powder and green chilies according to your heat preference.
- Vegetarian Option: Substitute the ground beef with a meat alternative or additional beans for a vegetarian version.
Enjoy this delicious, easy-to-make Slow-Cooker Enchiladas recipe that fits perfectly into a busy lifestyle, bringing warmth and flavor to your table without the fuss! 🌮🌶️🧀
