Bunch of Crock: Crock-pot Enchiladas

I love putting food in a big warm pot and coming back to it 4 hours later.


If you're a college kid who doesn't have a crock pot, you'd better ask for one next birthday/valentines day/christmahanukwanzaa. Seriously. You could put something together, set it in here, come back after class and your shift at the library and have a hot meal waiting.


It's like a husband, but easier to maintain!


Anyways, this recipe makes a lot. You can keep the extras in the fridge for 1 week...I could probably do two weeks, but I like to live on the edge food-wise. If you don't want to make 8 enchiladas, halve the recipe. And again, if you don't have all the ingredients, don't worry about it.


(I asked my mom if I needed cumin, and she said "Hell no, that stuff smells like body odor anyways." True story.)

Crock Pot Enchiladas

Makes about 8

1/2 yellow onion, diced

1/2 bell pepper, diced (any color)

1 16-ounce can black beans, drained and rinsed

1 cup frozen corn

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon salt

1 1/2 cups cheese, shredded and divided 

2 16-ounce jars of your favorite salsa

12 6”-8” tortillas, flour or corn or BOTH*

Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the crock pot and spread it around evenly.

I really needed a bigger bowl. And more cheese.

Scoop about 1/3 cup of the mixture into one of the tortillas, roll it up, and place it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with 1/2 cup of cheese. Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. 

"Leave and get on with life for 4 hours..."

Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt. Serve the enchiladas with the remaining salsa. 

It looks better melted...
in fact, it looked so good I forgot to take pictures and I ate it right away.
 Nom. 

Happy eating,

Stephanie

*BOTH! These are wonderful. I hate pure corn tortillas, but the flour ones aren't as "good" for you. I bought these at Fred Meyer.