Archives for category: enchiladas

Crock Pot Black Bean Enchiladas Recipe - easy and delicious slow cooker meal

Slow-Cooker Cheesy Black Bean Enchiladas Recipe

  • 1/2 onion, diced
  • 1 can (16 oz.) black beans, drained and rinsed
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. kosher salt
  • 3 c. of your favorite shredded cheese (Monterey jack, colby, cheddar, etc.)
  • 2 jars (approx. 16 oz. each) salsa
  • 1 package corn tortillas, warmed according to instructions on pkg.
  • 1 lb ground meat (beef, turkey, or chicken), browned and drained
  • optional toppings: sliced olives, sour cream, salsa, guacamole, jalapenos, etc.

In a medium bowl, mix together the filling: onion, beans, spices, meat, and approx. 1/2 to 1 c. of the cheese.

Spread approximately 1 c. of salsa over the bottom of slow cooker, enough to evenly coat the bottom with a thin layer.

Fill each of the tortillas with about 1/3 c. of filling, roll tightly, and pack seam-side down into the bottom of the slow cooker.

Spread another cup of salsa over the top and sprinkle with more (but not all) of the remaining cheese. Continue rolling the remaining tortillas with the remaining filling to make one more layer; sprinkle any leftover filling on top. Finish by pouring another cup of salsa over the top of the enchiladas.

Reserve the last part of the cheese to add later.

Cover slow cooker with lid and cook on HIGH for 2 to 4 hours. For the final 15 min. of cooking, sprinkle remaining cheese over the top, re-cover, and finish cooking.

Serve enchiladas with optional toppings.

recipe adapted from thekitchn.com

Slow Cooker liners for Crock Pot recipes

Crock-Pot Programmable Cook and Carry Slow Cooker

Here’s yet another freezer meal I tried: Cheesy Chicken Enchiladas. I froze both batches, but you could always prepare one right away, and freeze the extra! I used red sauce in the mixture of both, then topped one with green sauce, and the other with red. Because those are the 4 cans of sauce we had in the pantry. 😉

Cheesy Chicken Enchiladas - freezer friendly - make 2 batches and freeze the extra. Use green or red enchilada sauce (or 1 of each!)

recipe adapted from happymoneysaver.com

CHEESY CHICKEN ENCHILADAS (makes 2 batches)

WHAT YOU NEED:

  • 2 lbs boneless chicken breasts – uncooked
  • 1 large onion, diced
  • 6 c. shredded cheese (I used a mixture of of marble cheddar & Mexican style)
  • 20 flour tortillas
  • 4 cans enchilada sauce (red and/or green – I used 2 red for the mixture, and 1 red on top of one, and 1 green on top of the other ’cause that’s what was in our pantry) or homemade enchilada sauce
  • 1 can black beans, drained and rinsed
  • 1 7-oz can chopped green chiles, drained
  • Optional toppings/sides: sour cream, olives, salsa, lettuce, beans, rice

WHAT YOU DO:

If preparing right away…

  • Preheat oven to 350F.
  • Place raw chicken in a boiling pot of water. Boil for 20 mins, or until chicken is shreddable. Then using a cutting board and fork, shred the chicken.
  • In a mixing bowl, combine chicken, cheese, onion, chiles, black beans, and 2 cans enchilada sauce.
  • With a large spoon, fill each tortilla with mixture. Roll it up and place it in large baking dish with seams down (I used foil lasagna pans from the dollar store; 9×13 pans will also work). Repeat until all chicken mixture is used. Half of the enchiladas will be in one pan, and half in the second pan.
  • Pour one can of enchilada sauce over the top of each batch.
  • Bake 25-30 mins, until melted and bubbly. Add optional toppings/sides.

If freezing…

  • Place raw chicken in a boiling pot of water. Boil for 20 mins, or until chicken is shreddable. Then using a cutting board and fork, shred the chicken.
  • In a mixing bowl, combine chicken, cheese, onion, chiles, black beans, and 2 cans enchilada sauce.
  • With a large spoon, fill each tortilla with mixture. Roll it up and place it in large baking dish with seams down (I used foil lasagna pans from the dollar store; 9×13 pans will also work). Repeat until all chicken mixture is used. Half of the enchiladas will be in one pan, and half in the second pan.
  • Pour one can of enchilada sauce over the top of each batch.
  • Cover with heavy duty foil and label with a permanent marker. Wrap in plastic wrap (I put them in jumbo 2.5 gallon zipper bags). Store in freezer.
  • To prepare, bake from frozen, at 400F for 45-60 mins, until melted and bubbly. Add optional toppings/sides.

Cheesy Chicken Enchiladas - make 2 and freeze the extra.

From freezer to oven - CHEESY CHICKEN ENCHILADAS

Want to use homemade enchilada sauce instead? Try this:

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!