Crockpot enchiladas. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top.
Repeat layers until ingredients are used up. Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom. Place one tortilla in the bottom of the pot.
Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, crockpot enchiladas. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Crockpot enchiladas is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Crockpot enchiladas is something that I have loved my entire life. They are nice and they look wonderful.
Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top.
To get started with this recipe, we have to first prepare a few ingredients. You can cook crockpot enchiladas using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Crockpot enchiladas:
- {Get 1 can of black beans. half drained.
- {Get 1 can of garlic and onion tomatoes. drained.
- {Prepare 1 can of diced green chiles. drained.
- {Take 4 oz of cream cheese.
- {Get 1/3 of white onion. chopped and sautéed.
- {Make ready 2 clove of garlic. chopped and sautéed.
- {Make ready 2 of beasts of Chik'n cutlets (Quorn vegetarian chik'n) pop 'em in the microwave first, with a dash of olive oil. 2 minutes. chop..
- {Get 6 of tortillas.
- {Make ready 1 packages of Mexican shredded cheese.
Cover with some of the meat mixture. Pour a little enchilada sauce on top of meat. Drizzle any leftover enchilada sauce over the top of the enchiladas. Sprinkle the cheese and then the olives evenly over the top of the enchiladas.
Instructions to make Crockpot enchiladas:
- In a crock pot set on high, add first 7 ingredients. Cook for 4 hours..
- Microwave tortillas for 1 minute with a damp paper towel on top. To allow easy folding.
- Preheat oven to 375°F..
- Add 2 tablespoons of mixture with a small handful of cheese to tortillas, roll up and place seam side down in a greased casserole dish. Once all tortillas are filled, top with remaining cheese, and cover with foil. Bake 15 minutes..
- Pull out of oven, uncover, and continue baking until cheese is browned. I add enchilada sauce (heated) once my enchies are finished 😉 that way the tortillas stay crisp, not soggy. Garnish with sour cream if you want!.
- Enjoy these puppies. And as always, be sure to have a couple drinks… tequila is perfect with these babies 😉 happy cooking, Cheers, friends!.
Top with enchilada sauce; sprinkle with remaining cheese. If desired, top with chopped lettuce and tomatoes. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Yes, believe it or not, you can make enchiladas effortlessly in a Crock-Pot.
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