Slow Cooker Enchiladas Recipe

Author: Taste of Home

Nutrition

Cal/Serving: 955
Daily Value: 48%
Servings: 4

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat49g76%
Saturated22g110%
Trans1g0%
Carbs77g26%
Fiber17g67%
Sugars10g0%
Protein52g103%
Cholesterol140mg47%
Sodium2746mg114%
Calcium661mg66%
Magnesium131mg33%
Potassium1222mg35%
Iron9mg50%
Zinc9mg59%
Phosphorus837mg120%
Vitamin A1398IU28%
Vitamin C25mg42%
Thiamin (B1)1mg42%
Riboflavin (B2)1mg35%
Niacin (B3)10mg48%
Vitamin B61mg37%
Folic Acid (B9)229µg57%
Vitamin B123µg48%
Vitamin D0µg0%
Vitamin E2mg12%
Vitamin K18µg22%
Fatty acids, total monounsaturated19g0%
Fatty acids, total polyunsaturated3g0%
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Slow Cooker Enchiladas
4

INGREDIENTS

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 can (16 ounces) pinto or kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 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
  • 6 flour tortillas (inches)

Recipe Details

Prep
Cook
Total Time
Servings 4 servings