My Version of Crockpot Enchiladas
October 16, 2011
"I make this dish for my family mostly in the summer to not have to turn on the oven, but its just as tasty in the winter months! One day I wanted a mexican dish just threw together the ingredients I had on hand, and it came out pretty darn good! I sometimes add sliced black olives and jalepenos if I have them. Add your own favorite mexican ingredients, make it your own!"
- Serving Size: 1 (341.2 g)
- Calories 522.6
- Total Fat - 25.3 g
- Saturated Fat - 11.9 g
- Cholesterol - 96 mg
- Sodium - 674.3 mg
- Total Carbohydrate - 45.9 g
- Dietary Fiber - 3.9 g
- Sugars - 16.2 g
- Protein - 29.3 g
- Calcium - 357.9 mg
- Iron - 3.6 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.2 mg
Brown hamburger with bell pepper and onion.
Drain the meat, add all the spices and water. Continue to simmer till it thickens up a bit.
Cut the tortillas into wedges, like a pie.
Make first layer of corn tortillas in the bottom of a crockpot.
Dot refried beans over the tortillas. Use about 1/3 of the can.
Pour corn and green chilis into a bowl and mix well. Use 1/3 of this mixture to make next layer.
Layer 1/3 of the can of pinto beans or black beans next.
Layer 1/3 of the hamburger mixture over beans.
Layer 1/3 of the can of rotel next.
Pour 1/3 of the can of enchilada sauce over the top.
Sprinkle 1/3 of the cheese over the top of all.
Make your next layer of tortillas with the flour tortillas. And repeat above layers.
Last layer of the tortillas, Combine both flour and corn tortillas in your last layer, and place the rest of the ingredients over them, ending with the cheese.
Cover and cook on high for 4 hours. Serve and garnish with sour cream and salsa.
Tips & Variations
No special items needed.