April 20, 2018

Slow Cooker Enchiladas

A great go-to meal when we're out of ideas, and it always hits the spot.

pbs6_plus_food_enchiladas_hero
by Emma Christensen for The Kitchn

This is a classic dump-and-cook crock pot recipe. It only requires you to mix the filling and roll the tortillas before plugging in the cooker and walking away. Perfect for when we don't want to dirty a lot of dishes or deal with an extra step of pre-cooking vegetables.

Ingredients

  • 1/2 yellow onion, diced small
  • 1/2 bell pepper, diced small (any color)
  • 1 16-ounce can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 1/2 cups cheese, shredded and divided - we like monterey jack
  • 2 16-ounce jars of your favorite salsa
  • 12 6"-8" tortillas, flour or corn
  • Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

Yield: 4-6 servings

Directions

  1. In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

  2. Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

  3. Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

  4. Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

  5. ##Additional Notes:
    1. You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!

    2. To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

    3. We haven't tried it, but we see no reason why this recipe couldn't be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

    Recipe Credit: Emma Christensen of The Kitchn. For additional tips and photos for this recipe visit The Splendid Table.

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