Easy Slow Cooker Enchiladas recipe

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Ingredients

1 pound ground turkey
1 cup chopped onion
¾ cup chopped green bell pepper
2 cloves garlic, minced
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers
⅓ cup water
1 ½ teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
6 (6 inch) corn tortillas

Nutrition Info

613.9 calories
carbohydrate: 41.5 g
cholesterol: 128.8 mg
fat: 31.1 g
fiber: 12.7 g
protein: 44.3 g
saturatedFat: 16.8 g
servingSize: -
sodium: 1216.2 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper, bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.

  2. Mix Cheddar cheese and Monterey jack cheese together in a bowl.

  3. Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker, repeat layers until ingredients are fully used, ending with a cheese layer.

  4. Cook on Low until heated through, 5 to 7 hours.

Recipe Yield

6 servings

Recipe Note

An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn.

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