My Version of Crock Pot Enchiladas Recipe

Name: My Version of Crock Pot Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs hamburger; 1 bell pepper, chopped -color of your choice; 1 medium onion, chopped; 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon cumin; ½ teaspoon onion powder; ½ teaspoon salt or ½ teaspoon seasoning salt; ½ teaspoon garlic powder; ½ teaspoon cayenne pepper; ½ cup water; 16 ounces refried beans; 10 ounces enchilada sauce; 10 ounces tomatoes and green chilies (Rotel); 4 ounces green chilies, chopped (in a can); 15 ounces corn (drained); 15 ounces pinto beans (drained and rinsed); 2 cups cheese; 6 corn tortillas; 6 flour tortillas

Servings: persons

1 12 lbs hamburger
1 bell pepper, chopped -color of your choice
1 medium onion, chopped
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon onion powder
½ teaspoon salt or ½ teaspoon seasoning salt
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ cup water
16 ounces refried beans
10 ounces enchilada sauce
10 ounces tomatoes and green chilies (Rotel)
4 ounces green chilies, chopped (in a can)
15 ounces corn (drained)
15 ounces pinto beans (drained and rinsed)
2 cups cheese
6 corn tortillas
6 flour tortillas

1
Brown hamburger with bell pepper and onion.
2
Drain the meat, add all the spices and water.
3
Continue to simmer till it thickens up a bit.
4
Cut the tortillas into wedges, like a pie.
5
Make first layer of corn tortillas in the bottom of a crockpot.
6
Dot refried beans over the tortillas.
7
Use about 1/3 of the can.
8
Pour corn and green chilis into a bowl and mix well.
9
Use 1/3 of this mixture to make next layer.
10
Layer 1/3 of the can of pinto beans or black beans next.
11
Layer 1/3 of the hamburger mixture over beans.
12
Layer 1/3 of the can of rotel next.
13
Pour 1/3 of the can of enchilada sauce over the top.
14
Sprinkle 1/3 of the cheese over the top of all.
15
Make your next layer of tortillas with the flour tortillas.
16
And repeat above layers.
17
Last layer of the tortillas, Combine both flour and corn tortillas in your last layer, and place the rest of the ingredients over them, ending with the cheese.
18
Cover and cook on high for 4 hours.
19
Garnish with sour cream and salsa.

1351

kcal

Calories

Fat

222

Carbs

Protein

Fat Carbs Protein

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

You need 20 ingredients. The key ingredients include: 1 12 lbs hamburger, 1 bell pepper, chopped -color of your choice, 1 medium onion, chopped, 1 teaspoon chili powder, and more.

Yes, My Version of Crock Pot Enchiladas 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.

My Version of Crock Pot Enchiladas

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