Mmm… It’s time once again for slow-cooker enchiladas. The last time that we made this recipe, it was Jeff and Mike who did the cooking. This time, it was aaallll me–and it was easy peasy lemon squeezy..
The recipe was probably originally pinned based on this blog entry by The Kitchn: http://www.thekitchn.com/easy-dinner-recipe-slowcooker-127016
I had a little mini crock pot–1.5 quarts, and so I had to cut down the ingredients of the Pinterest Recipe quite a bit–that one served 12!
For our cozy little crock pot, we used:
1/4 yellow onion, diced small
1/4 bell pepper, diced small (any color)
1/2 16-ounce can black beans, drained and rinsed
1/2 cup frozen corn
1 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1 1/2 cups cheese, shredded and divided – we like monterey jack
1 16-ounce jars of your favorite salsa
4 6″-8″ tortillas, flour or corn
Our cute little crock pot held 4 enchiladas and it served the two of us “perfectly.” I say that in air quotes because 1.5 probably would have been enough for me, but I ate the 2nd half because it was too good to pass up 🙂
Even with this reduced recipe, we still had left over filling, but the great news is that it makes awesome salsa. Bring on the tortilla chips!