Crockpot enchiladas – a delicious recipe with black beans, garlic, green chiles, cream cheese, white onion, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a crock pot set on high, add first 7 ingredients.
2
Cook for 4 hours.
3
Microwave tortillas for 1 minute with a damp paper towel on top.
4
To allow easy folding
5
Preheat oven to 375F.
6
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.
7
Once all tortillas are filled, top with remaining cheese, and cover with foil.
8
Bake 15 minutes.
9
Pull out of oven, uncover, and continue baking until cheese is browned.
10
I add enchilada sauce (heated) once my enchies are finished ;) that way the tortillas stay crisp, not soggy.
11
Garnish with sour cream if you want!
12
Enjoy these puppies.
13
And as always, be sure to have a couple drinks... tequila is perfect with these babies ;) happy cooking, Cheers, friends!
896
kcal
Calories
77
g
Fat
31
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 can black beans. half drained, 1 can garlic and onion tomatoes. drained, 1 can diced green chiles. drained, 4 oz cream cheese, and more.
Yes, Crockpot enchiladas falls under the General 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.
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