Slow Cooker Enchiladas Recipe

Author: Taste of Home

Nutrition

Cal/Serving: 1,511
Daily Value: 76%
Servings: 4

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat50g77%
Saturated22g111%
Trans1g0%
Carbs179g60%
Fiber49g194%
Sugars11g0%
Protein91g181%
Cholesterol140mg47%
Sodium1315mg55%
Calcium866mg87%
Magnesium407mg102%
Potassium3909mg112%
Iron20mg113%
Zinc14mg95%
Vitamin A1451IU29%
Vitamin C33mg55%
Thiamin (B1)2mg134%
Riboflavin (B2)1mg54%
Niacin (B3)13mg65%
Vitamin B61mg66%
Folic Acid (B9)1044µg261%
Vitamin B123µg48%
Vitamin D0µg0%
Vitamin E2mg12%
Vitamin K42µg53%
Fatty acids, total monounsaturated18g0%
Fatty acids, total polyunsaturated4g0%
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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