Slow Cooker Enchiladas

Robin Schrock Millersburg, OH

Prep. Time: 30 Mintues
Cooking Time: 5–7 Hours


  • 1 lb. lean ground beef
  • 1 cup onions, chopped
  • ½ cup green bell pepper, chopped
  • 16-oz. can pinto or kidney beans, rinsed and drained
  • 10-oz. can diced tomatoes and green chilies
  • 1 cup water
  • 1 tsp. chili powder
  • 16-oz. can black beans, rinsed and drained
  • ½ tsp. ground cumin
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • dash of dried red pepper flakes and/or several drops Tabasco sauce, if you like
  • 1 cup shredded low-fat sharp cheddar cheese
  • 1 cup shredded low-fat Monterey Jack cheese
  • 6 flour tortillas (6 or 7 inches)

Ideal Slow Cooker Size: 4-Quart


  1. In a nonstick skillet, brown beef, onions, and green pepper.
  2. Add remaining ingredients, except cheeses and tortillas. Bring to a boil.
  3. Reduce heat. Cover and simmer for 10 minutes.
  4. Combine cheeses in a bowl.
  5. In slow cooker, layer about ¾ cup beef mixture, one tortilla, and about ¼ cup cheese. Repeat layers until all ingredients are used.
  6. Cover. Cook on Low 5–7 hours.

Per Serving: 490 calories (110 calories from fat), 12g total fat (4.5g saturated, 0g trans), 35mg cholesterol, 1480mg sodium, 51g total carbohydrate (8g fiber, 6g sugar), 43g protein, 10%DV vitamin A, 20%DV vitamin C, 80%DV calcium, 30%DV iron.