SLOW COOKER PORK ENCHILADAS RECIPE - (4.2/5)
Provided by Lsweetnell
Number Of Ingredients 11
Steps:
- 1. Combine pork, chicken broth, onion, and spices in a slow cooker. 2. Cook on high for 4 to 5 hours or on low for 7-8 hours. 3. Preheat oven to 400 degrees. 4. Remove pork from crock pot and shred using 2 forks. 5. In a large bowl, combine pork, 3/4 cup enchilada sauce and 1/4 cup liquid (from the crock pot). 6. In another bowl combine remaining enchilada sauce, 1/2 cup liquid and green chiles. 7. Spread 1/2 cup of the enchilada sauce mixture on the bottom of a 3 quart baking dish. 8. Divide pork mixture and half of cheese between the tortillas. 9. Roll tortillas and place them in the baking dish, seam side down. 10. Cover tortillas with the remaining enchilada sauce mixture. 11. Cover pan with foil. 12. Bake for 25 minutes. 13. Remove foil and sprinkle with the remaining cheese. 14. Bake for another 5 minutes, until cheese is thoroughly melted.
SLOW COOKER ENCHILADAS
An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
Provided by AIMS312
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
- In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
- Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
- Cover, and cook on High for 45 minutes to 1 hour.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g
EASY SLOW COOKER ENCHILADAS
An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn.
Provided by PIXIEBOOTS
Categories World Cuisine Recipes Latin American Mexican
Time 5h30m
Yield 6
Number Of Ingredients 15
Steps:
- Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
- Mix Cheddar cheese and Monterey jack cheese together in a bowl.
- Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
- Cook on Low until heated through, 5 to 7 hours.
Nutrition Facts : Calories 613.9 calories, Carbohydrate 41.5 g, Cholesterol 128.8 mg, Fat 31.1 g, Fiber 12.7 g, Protein 44.3 g, SaturatedFat 16.8 g, Sodium 1216.2 mg, Sugar 2.3 g
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