Crock Pot Enchiladas

5
Servings
20m
Prep Time
3-4h
Cook Time
3h 20m
Ready In


"Easy tasty recipe. Great for using left over meat, chicken too. Just sub it for the hamburger. Make the recipe as hot or as mild as you like. This recipe produces very soft enchiladas that practically melt in your mouth. If you have two layers in the crock pot be very careful removing them so you don't tear them"

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (780.2 g)
  • Calories 1070.6
  • Total Fat - 47.4 g
  • Saturated Fat - 17.4 g
  • Cholesterol - 139.7 mg
  • Sodium - 991.8 mg
  • Total Carbohydrate - 115.5 g
  • Dietary Fiber - 17.6 g
  • Sugars - 23.7 g
  • Protein - 58.5 g
  • Calcium - 624.5 mg
  • Iron - 7.4 mg
  • Vitamin C - 189.9 mg
  • Thiamin - 0.5 mg

Step 1

Spray a large skillet lightly with oil, Brown the hamburger, break it apart so there are no lumps.

Step 2

Add onions, garlic and mushrooms. Saute until the onions are translucent.

Step 3

Add peppers and cook 2 minutes, remove from heat.

Step 4

Mix the taco sauce and salsa.

Step 5

Add 3/4 cup of the salsa/taco sauce to the meat mixture.

Step 6

Lay out your tortillas and spoon 3/4 cup of the meat mixture on each, add a tablespoon of cheese, roll up the tortilla and fasten with a toothpick.

Step 7

Pour one cup of the sauce in the bottom of your crock pot, spread it around. Place the rolled tortillas side by side. If you need a second layer spread some sauce on top of the bottom layer of tortillas.Place in remaining tortillas. Top with remaining sauce.

Step 8

If you have any leftover stuffing pour it over the enchiladas in the crock Pot.

Step 9

Cook on low for 3-4 hours.

Step 10

Serve with the sour cream, cheese, garnish with chives and sliced avocados.

Tips & Variations


No special items needed.

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