Slow Cooker Enchiladas


Slow Cooker Enchiladas

Slow Cooker Enchiladas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


As a busy wife and mother of two young sons, I rely on this handy recipe.  I layer enchilada ingredients in the slow cooker, turn it on and forget about it.  With a bit of spice, these hearty enchiladas are especially nice during the colder months.

                Mary Luebbert                                                                  Benton, Kansas


Slow Cooker Enchiladas Recipe


Slow Cooker Enchiladas

1 lb. ground beef

1 cup chopped onion

½ cup chopped green pepper

1 can (16 oz.) pinto or kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1/3 cup water

1 tsp. chili powder

½ tsp. ground cumin

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded sharp cheddar cheese

1 cup (4 oz.) Shredded Monterey Jack cheese

6 flour tortillas (6 inches)


In a large skillet, cook the beef, onion and green pepper until meat is NO LONGER “PINK”; drain.  Add the next eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Combine cheeses.

In a 5 quart slow cooker, layer about ¾ cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers.  Cover and cook on low 5-7 hours or until heated through.          4 servings


(Recipe for Slow Cooker Enchiladas was in, 2015)


Comforting Crock Pot Chili


Comforting Crock Pot Chili

Comforting Crock Pot Chili

This recipe, Comforting Crock Pot Chili is from Diabetic Connect.  This classic and simple chili is sure to please your taste buds!


Comforting Crock Pot Chili Recipe

Comforting Crock Pot Chili

1 lb. ground turkey breast or very lean ground beef

1 large onion, finely chopped

5 oz. pinto beans, rinsed and drained

8 ½ oz. corn, rinsed and drained

15 oz. tomato sauce

14 ½ oz. diced tomatoes

10 oz. diced tomato and green chilies

2 Tbsp. chili powder

1 tsp. ground cumin

½ tsp. garlic powder

½ tsp. salt


In nonstick skillet over medium heat, cook ground meat until meat is no longer pink; drain.  Transfer meat to Crock Pot.  Add remaining ingredients and stir until combined.  Cook on high for 4 hours; remove lid and stir quickly halfway through.


(Recipe for Comforting Crock Pot Chili came from Diabetic Connect, 2013)