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 caloriescarbohydrate: 41.5 gcholesterol: 128.8 mgfat: 31.1 gfiber: 12.7 gprotein: 44.3 gsaturatedFat: 16.8 gservingSize: -sodium: 1216.2 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Easy Slow Cooker Enchiladas
Directions
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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.
Mix Cheddar cheese and Monterey jack cheese together in a bowl.
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.
Cook on Low until heated through, 5 to 7 hours.