Crock Pot Enchiladas

A very basic recipe that with a little tweaking can turn into something yummy…

1 1/2 pound ground beef, turkey or chicken
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 corn tortillas
1 can (19 oz) enchilada sauce
1 can black beans, rinsed and drained
2 cups shredded cheddar cheese
Garnish: lettuce, tomatoes, olives, sour cream, fresh cilantro and crushed tortilla chips

Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper.

Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese, and beans. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours.

Serve with sour cream, lettuce, tomatoes, olives, cilantro and crushed tortilla chips.

Did I change anything? The only thing I changed is that the original recipe called for corn. Hubby doesn’t like corn in his enchiladas, so I left them out. I left out of the olives too. What I wish I would have done is add some black beans and then garnish it with some fresh cilantro and and crushed tortilla chips to add something to the texture of the dish.

What did the family think? I am giving you the new and improved recipe…what I wish I would have made. The version I made was SO basic. It was good, but not the best. Everyone ate it though. I think you will enjoy this version much more.

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Filed under Everybody Ate It, Make Ahead of Time, Mexican

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