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!
Jeff made crock pot enchiladas today and the end result was absolutely fabulous. Seriously, whoever thought of this idea is a genius. The consistency of the tortillas was chewy in a good way, except for on the back of the crock pot where they got a little scorched. Fun Fact: I can never remember how to spell scorched. I always add extra frivolous letters and end up spelling it skortched or schortched or skorched… Maybe it’s because scorched just doesn’t look like the letters are strong enough to make the sounds when we say it outloud… hm…
Moving on–much like lasagna or brownies, I liked the scorched bits. I think that the next time we make this (if I make it, that is), I will add more veggies and I will omit the ground beef. The beef was good, don’t get me wrong, but I don’t think it added much to the dish aside from being an expected part of the meal. Jeff slathered this stuff with cheese. At first, I raised my eyebrows at him (trying to eat healthier, no?) but seriously? Extra cheese was extra good. And a girl needs her calcium, right???
I give this dish two thumbs up, a clean plate, and a recommendation that you go put this on your menu asap!
NOTE: This made 16 enchiladas. Unless you have company, you *will* have left-overs. Plan accordingly.