| This recipe is liked by 0 person(s). |
Slow cooker enchiladas
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1 lb. | lean ground turkey |
| 1 cup | onions, chopped |
| 1/2 cup | green bell pepper, chopped |
| 16 oz. | canned pinto or kidney beans, rinsed and drained |
| 10 oz. | canned diced tomatoes and green chilies |
| 1 cup | water |
| 1 tsp. | chili powder |
| 16 oz. | canned black beans, rinsed and drained |
| 1/2 tsp. | ground cumin |
| 1/2 tsp. | salt |
| 1/4 tsp. | black pepper |
| Dash | red pepper flakes |
| Tabasco sauce, alternative | |
| 1 cup | cheddar cheese, shredded |
| 1 cup | Monterey Jack cheese, shredded |
6 wheat burrito size tortillas
In a nonstick skillet, brown the turkey, onions, and green pepper.
Add remaining ingredients, except cheeses and tortillas. Bring to a boil.
Reduce heat. Cover And simmer for 10 minutes.
Combine cheeses in a bowl.
In slow cooker, layer about 3/4 cup turkey mixture, one tortilla, and about 1/4 cup cheese. Repeat layers until all ingredients are used.
Cover and cook on low for 5-7 hours
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.