Crockpot Enchiladas
1 1/2 - 2 lbs. ground beeef or chicken
1 med. onion, chopped
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans diced tomatoes and chiles
1/2 - 1 c. picante sauce
1 can diced chiles
1 tsp. chilli powder
1/2 tsp. cumin
2 c grated cheese (cheddar and/or Monterey Jack)
1 pkg. flour totillas
Brown beef and onion, drain. Add next 7 ingredients and simmmer until warm. Layer in crockpot: 1/3 of meat mixture, 2-3 tortillas, 1/3 of cheese. Repeat layers. Cover and cook on low for 4-5 hours. Serve with shredded lettuce, chopped tomatoes, sour cream and grated cheese.
|
|
