Thursday, September 17, 2015

Slow-Cooked Enchilada Dinner



I love enchiladas. They are such a satisfying and delicious meal with little fuss needed to prepare them.    I usually make the rolled type for the family but I was intrigued by this stacked recipe.    You stack the ingredients in a round slow cooker.  The first layer consists of flour tortillas.  The second layer is a beef, onion, tomatoes, bean combinations that has been spiced up with chili powder, cumin, salt and pepper.  Finally, you sprinkle some cheese over the beef mixture.  Repeat the layers twice more.

Layered Enchiladas


To make your casserole easier to remove when it is done, you line your slow cooker with foil strips.  The enchiladas are cooked on low for about 2 1/2 hours.  When done lift them out gently using the foil strips as handles.
Enchiladas Removed Using Foil Strips


This recipe was delicious.  Everything blended together nicely and was not overly spicy.  A great dish that is saved for future dinners:)

Delicious Layers of Goodness


Slow-Cooked Enchilada Dinner
From Taste of Home Adapted by From My Southwest Kitchen


Ingredients
1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 cups Mexican shredded cheese
6 flour tortillas (6 inches)
diced fresh tomatoes for garnish
Directions
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes,  chili powder, salt, cumin and pepper. In a small bowl, place the cheese and set aside.
Beef, Onion,Beef, Tomatoes, and Spices
2. Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
Foil Strips
3. Cover and cook on low for 2 to 2-1/2 hours or until heated through. Using foil strips as handles, remove enchilada dinner to a platter.

Yield: 6 servings









3 comments:

  1. We like enchiladas also so this recipe is a must try. That's good with the foil and slow cooker. Thanks!

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  2. I think I would really enjoy that. Sounds as if a selection of various salsas would allow all the eaters to have it at their own hotness level, too.

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  3. I have never known you can do enchilada in slow cooker. It looks really delicious, Geraldine.

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