Monday, March 8, 2010

Enchilladas in the slow cooker!!!!

Enchiladas (Adapted from a recipe on of my friends gave me)

 Here's what ya need:
(there are so many options with this recipe... you can change it up any way you choose... I put in some notes as to what we tried!)
1 and 1/2 pounds ground chicken or turkey
1 cup chopped red onion (i used leeks and red onion)
1/2 cup green pepper or red pepper (i used a red pepper)
1 can (16 oz) kidney beans rinsed and drained
1 can diced tomatoes (if have fresh tomoato's those are GREAT! or you can use salsa!~ We used gourmom's salsa and it was sooo good-- both ways come out great!)
1 package of enchillada dry mix (if you only have taco mix..that will work too--I think it tastes better this way!)
1 1/2 cups water
1/4 tsp pepper
1 cup shredded low fat taco cheese (we used taco cheese and swiss cheese mixed..that's what we had in our fridge!)
10 soft corn tortilla -- (or you can use healthy wraps...I gave this recipe with the corn tortilla to my sister in law who's celiac)
6-8 servings (you can adjust for more)

Brown turkey meat & saute onion and pepper in a pan. Drain. In a bowl, add all the other ingredients except for the tortillas and cheese.

In your crockpot, layer - first place a little of the turkey mixture on the bottom of your slow cooker, then a tortilla or heathy wrap, next put more meat mixture, then cheese, then a tortilla, and keep layering until you have use all with a little cheese. Cover & cook on low for 5-7 hours or until heated through. (make sure you have enough water liquid to last the 5-7 hours!)

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1 comment:

  1. I tried this recipe last night. My only problem was that I didn't make it early enough so I cooked it on HIGH for about 2 1/2 hrs. I had originally only put in 1 cup of water and had to put in extra water after about an hour of cooking because the cheese was starting to burn a little...put a little too much, but was still really good!! Thanks for the recipe Kelli!! Anymore quick and easy ideas?