Slow Cooker Enchiladas Recipe

Author: Taste of Home

Nutrition

Cal/Serving: 1,003
Daily Value: 50%
Servings: 4

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat49g75%
Saturated22g109%
Trans1g0%
Carbs87g29%
Fiber19g76%
Sugars8g0%
Protein56g112%
Cholesterol140mg47%
Sodium1717mg72%
Calcium655mg66%
Magnesium172mg43%
Potassium1350mg39%
Iron10mg54%
Zinc9mg59%
Vitamin A931IU19%
Vitamin C26mg43%
Thiamin (B1)1mg56%
Riboflavin (B2)1mg37%
Niacin (B3)10mg48%
Vitamin B61mg37%
Folic Acid (B9)319µg80%
Vitamin B123µg48%
Vitamin D0µg0%
Vitamin E2mg11%
Vitamin K16µg20%
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