Monday, October 5, 2009

Crock Pot Enchiladas?!

Yes! And OMG are they delicious! I have to thank Stephanie O'Dea and her fab blog A Year of Slow Cooking for inspiring this recipe. Her kids are right, it sorta does look like vomit (ewww, I know, LOL) but in my opinion -and my family's- this is better than my traditional enchiladas rolled and baked in the oven!

Her (gluten free/made with chicken) enchilada recipe can be found here. And this is my version done with whole wheat tortillas and beef.

2 cups of cooked beef (ground is fine- I happened to make some steak tips the other night and had plenty of that left over, so I diced it up small)
2 red peppers, diced
1 medium red onion, diced
2 10 oz cans green enchilada sauce
2 15.5 oz cans black beans, drained and rinsed
2 2 1/4 oz cans sliced black olives, drained
1 cup petite diced tomatoes with liquid (I opened a large can and will use the rest for tomorrow's dinner)
2 cups shredded cheese (I had a bit of an Italian mix and some cheddar in the fridge)
10 whole wheat tortillas (fajita size- you will use less if you have a round slow cooker)
1 tbsp olive oil
2 tbsp lime juice
1 tsp cumin
1/2 tsp salt

Optional: sour cream for topping

Heat the olive oil over medium heat then add onions and red peppers. Cook until onions start to become translucent. Add cumin and salt, stir throughly and remove from heat. Set aside to cool.

In a medium sized mixing bowl, combine your beef and the 2 cans of enchilada sauce, set aside.

Put black beans into another bowl, add lime juice and toss to coat.

Now in your slow cooker, line the bottom with two tortillas (if you have the oval shape like mine; round shapes should use 1 tortilla per layer)

Next add 1/4 of the beef and sauce mixture, then 1/4 of your black beans, 1/4 of your pepper and onion mixture, 1/4 of the olives and finally a handful of cheese. Add another 2 tortillas and repeat the layering (lasagna style) until you get to the top layer. Your top layer should end with your final two tortillas on top, then spoon your diced tomatoes and liquid over them, add a final handful of cheese and put the cover on.

Cook on low for 6 hours and do not open the lid to peek or stir! The end result is a yummy, bubbly, cheese mixture with lots of flavor that even the pickiest kid will likely enjoy! We topped ours with sour cream, mmmmm!

Prep Time: 20 minutes- not bad! I made this in between errands and picking up Avery from preschool this morning. :)


Maggie said...

Wow! You are a domestic goddess!

Tara Beaulieu said...

LOL, hardly!