ENCHILADAS TASTE OF HOME RECIPES

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SLOW-COOKER ENCHILADAS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Slow-Cooker Enchiladas Recipe: How to Make It - Taste of Home image

As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 30 minutes

Prep Time 30 minutes

Cook Time 05 hours 00 minutes

Yield 4 servings.

Number Of Ingredients 15

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 chiles, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas (6 inches)
Optional: Chopped tomatoes, minced fresh cilantro and sliced avocado

Steps:

  • In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.

Nutrition Facts : Calories 734 calories, FatContent 32g fat (16g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 1672mg sodium, CarbohydrateContent 62g carbohydrate (6g sugars, FiberContent 11g fiber), ProteinContent 49g protein.

VEGETARIAN ENCHILADAS RECIPE - BBC GOOD FOOD



Vegetarian enchiladas recipe - BBC Good Food image

Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Provided by Good Food team

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

1 tsp olive oil
2 onions, chopped
280g carrots, grated
2-3 tsp chilli powder (mild or hot, according to your taste)
2 x 400g cans chopped tomatoes
2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
6 small wholemeal tortillas
200g low-fat natural yogurt
50g extra-mature cheddar cheese (or veg alternative), finely grated

Steps:

  • Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
  • Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
  • Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

Nutrition Facts : Calories 430 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 15 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.36 milligram of sodium

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