Cinco de Mayo is tomorrow, so in honor of this fine holiday I am going to try a new twist on an old favorite:
Slow Cooker Enchiladas
1 lb Ground beef (I am using ground turkey)
1 cup chopped onions
1/2 cup chopped green peppers
1 clove garlic, minced
1 can of enchilada sauce
1 1/2 cups grated cheese
6-8 flour tortillas
Cook beef (or ground turkey), onions, garlic and green peppers in a skillet until meat is browned and vegetables are tender. Drain. Add enchilada sauce and simmer for 5 minutes. In a slow cooker, layer about 3/4 cup meat mixture, tortilla, and 1/3 of the cheese. Repeat layers. Cover. Cook on low for 5-7 hours or until heated through. Serve with sour cream and guacamole.
I haven't ever made enchiladas this way before, but I am trying to use my crock pot more often, so I thought I would give this a try. I'll let you know how it turns out.
Happy Cinco de Mayo tomorrow!!!
1 comment:
Just wanted to report back. I made this dish and although it turned out fine, I don't know that there is any advantage to making it in the crock pot verses baking it in the oven...same basic steps. The crock pot doesn't save you any time...it does however, dry out if you aren't careful. Mine burnt a little on the bottom. Also my crock pot is oval shaped and it seems to me that if you made this recipe in a rectangular pan and baked it, you could cut it into squares for serving much easier. Just my 2 cents.
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