Crockpot Enchiladas


inside enchilada

Welcome to lazy Wednesday night dinners, where we show you how to resist the urge to order takeout by making friends with your can opener and slow cooker. I tested this recipe last week, and I assure you the payoff is much greater than the amount of kitchen effort.

Crockpot Enchiladas: 

  • 1/2 yellow onion, diced small
  • 1 16 oz can black beans, drained and rinsed
  • 1 16 oz can refried beans
  • ½ lb ground turkey
  • 1 cup frozen corn
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • ground pepper
  • 1 1/2 cups shredded cheese, divided
  • 1 16 oz jar salsa
  • 4-6 tortillas (I make ahead and store in the freezer)
  • sour cream (optional)

Cook the ground turkey with the spices. In a large bowl, mix together the onion, black beans, refried beans, turkey, corn, and 1 cup of the cheese.

filling

Fill the tortillas with the bean mixture and roll them up. Pour about half the jar of salsa into the bottom of the slow cooker and spread it around evenly. Lay the enchiladas in the bottom of the crockpot on top of the salsa. Spread the rest of the salsa over top and then sprinkle with remaining cheese. Don’t worry if it seems like a lot of salsa. It prevents dry enchiladas.

salsa on enchiladas in crockpot

cheese on enchiladas in crockpot

Cook on high for a couple hours. Serve with salsa and sour cream. Just make sure you have another jar of salsa ready. (I almost forgot that part.)

cooked enchilada

inside enchilada

 

 

Crockpot Enchiladas
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 4
Prep time:
Cook time:
Total time:
 
Perfect enchiladas bursting with seasoned turkey, beans, melted cheese and a light blanket of salsa. The only thing better is that the crockpot does most of the work for you!
Ingredients
  • ½ yellow onion, diced small
  • 1 16 oz can black beans, drained and rinsed
  • 1 16 oz can refried beans
  • ½ lb ground turkey
  • 1 cup frozen corn
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • ground pepper
  • 1½ cups shredded cheese, divided
  • 1 16 oz jar salsa
  • 4-6 tortillas
  • sour cream (optional)
Instructions
  1. Cook the ground turkey with the spices. In a large bowl, mix together the onion, black beans, refried beans, turkey, corn, and 1 cup of the cheese.
  2. Pour about half the jar of salsa into the bottom of the slow cooker and spread it around evenly.
  3. Fill the tortillas with the bean mixture and roll them up. Lay them in the bottom of the crockpot on top of the salsa.
  4. Spread the rest of the salsa over top and then sprinkle with remaining cheese. Don’t worry if it seems like a lot of salsa. It prevents dry enchiladas.
  5. Cook on high for a couple hours.
  6. Serve with salsa and sour cream.

 

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