Slow-Cooker Enchiladas Recipe
Recipe By Taste Of Home
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. Mary Luebbert, Benton, Kansas.
3.6
15 Rating -
Rate
Non Vegdiet
30minstotal
30minsPrep
30m.total
30m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Slow-Cooker Enchiladas Recipe
- 1/4 pound Ground Beef
- 1/4 cup Chopped Onion
- 0.13 cup Chopped Green Pepper
- 1/4 can Pinto or kidney beans, rinsed and drained
- 1/4 can Black beans, rinsed and drained
- 1/4 can Diced tomatoes and green chilies, undrained
- 0.08 cup Water
- 1/4 teaspoon Chili powder
- 0.13 teaspoon Ground Cumin
- 0.13 teaspoon Salt
- 0.06 teaspoon Pepper
- 1/4 cup Shredded Sharp Cheddar Cheese
- 1/4 cup Shredded Monterey Jack Cheese
- 1.50 Flour Tortillas
- As required Chopped tomatoes, minced fresh cilantro and sliced avocado, optional
Nutrition
value
value
372
calories per serving
24 g Fat35 g Protein4 g Carbs5 g FiberOther
Current Totals
- Fat24g
- Protein35g
- Carbs4g
- Fiber5g
MacroNutrients
- Carbs4g
- Protein35g
- Fiber5g
Fats
- Fat24g
Vitamins & Minerals
- Calcium383mg
- Iron4mg
- Vitamin A382mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B962mcg
- Vitamin B12< 1mcg
- Vitamin C41mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium78mg
- Manganese< 1mg
- Phosphorus475mg
- Selenium21mcg
- Zinc7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home