Slow Cooker Enchiladas

Author: 
Taste of Home
  • 1 Pound  ground beef
  • 1 Cup  chopped onion
  • 1/2 Cup  chopped green pepper
  • can (16 ounces) pinto or kidney beans, rinsed and drained
  • can (15 ounces) black beans, rinsed and drained
  • can (10 ounces) diced tomatoes and green chilies, undrained
  • 1/3 Cup  water
  • 1 Teaspoon  chili powder
  • 1/2 Teaspoon  ground cumin
  • 1/2 Teaspoon  salt
  • 1/4 Teaspoon  pepper
  • 1 Cup  (4 ounces) shredded sharp cheddar cheese
  • 1 Cup  (4 ounces) shredded Monterey Jack cheese
  • flour tortillas (inches)
Find recipes for Slow Cooker Enchiladas and other Course recipes. Get all the best recipes at . Recipe directions: In a large skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.

Directions RichSnippets

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Recipe Details

Preparation Time: 
30 minutes
Cooking Time: 
5 hours
Total Time: 
5 hours 30 minutes
Serves: 
4

Nutrition

Calories per serving:

1,917 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

96%

Servings:

4
  • Fat 100g 154%
  • Carbs 153g 51%
  • Saturated 42g 211%
  • Fiber 33g 131%
  • Trans 4g
  • Sugars 21g
  • Monounsaturated 37g
  • Polyunsaturated 8g
  • Protein 102g 205%
  • Cholesterol 277mg 92%
  • Sodium 5,494mg 229%
  • Calcium 1,273mg 127%
  • Magnesium 260mg 65%
  • Potassium 2,423mg 69%
  • Iron 17mg 94%
  • Zinc 18mg 120%
  • Phosphorus 1,627mg 232%
  • Vitamin A 410µg 46%
  • Vitamin C 55mg 92%
  • Thiamin (B1) 2mg 138%
  • Riboflavin (B2) 1mg 78%
  • Niacin (B3) 19mg 95%
  • Vitamin B6 1mg 74%
  • Folic Acid (B9) 467µg 117%
  • Vitamin B12 6µg 98%
  • Vitamin D 1µg 0%
  • Vitamin E 5mg 24%
  • Vitamin K 35µg 44%
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