Crock Pot Enchilada Stack Recipe

Name: Crock Pot Enchilada Stack
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lbs stew meat; 1/4 cup chopped onion; 1 (15 ounce) can pinto beans; 1 (15 ounce) can black beans; 1 (10 ounce) can diced tomatoes and green chilies (drained); 1/3 cup water; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/2 teaspoon pepper; 6 (8 inch) flour tortillas; 3 cups monterey jack cheese or 3 cups cheddar cheese

Servings: persons

1 1/2 lbs stew meat
1/4 cup chopped onion
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes and green chilies (drained)
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
6 (8 inch) flour tortillas
3 cups monterey jack cheese or 3 cups cheddar cheese

1
["Cut stew meat into very small pieces and brown meat and onion in skillet.", "Add all remaining ingredients and simmer for 10-15 minutes. Set aside.", "In crock pot, place two pieces of foil folded to create a ""dish"". One six inch wide strip one way and another the other direction works well for me.", "Ladle a small amount of filling onto foil, and place a tortilla on the top and sprinkle with 1/2 cup cheese. Repeat layers ending with last of the filling. There should be about 6 layers.", "Cover and cook on low for 6-8 hours or til meat is tender.", "Pull bottom layer of foil out of cooker and place on a serving platter, spoon any remaining contents over top.", "Cut into wedges to serve. Add tomatoes, lettuce and sour cream if desired."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs stew meat, 1/4 cup chopped onion, 1 (15 ounce) can pinto beans, 1 (15 ounce) can black beans, and more.

Yes, Crock Pot Enchilada Stack falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Enchilada Stack

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