Thursday, August 4, 2011

Slow Cooker Enchiladas

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This is a dish to make when you have time in the morning but have plans in the afternoon.  It's not a throw-everything-into-the-cooker-and-you're-done kind of a meal.  It's takes some prep, but then you can forget all about it, go about your afternoon and come home (or cease canning) and have a wonderful all-in-one meal ready and waiting for you.


And, if you make it right now (and live around-about where I do), all the veggies are available fresh from your garden or produce stand.


Slow Cooker Enchiladas (adapted slightly from Simply In Season)
Serves 6.  I used 2 cups cooked and shredded chicken, adding it to the onions and peppers once they were soft.

1 pound ground beef, turkey or venison
1 cup onion, chopped
1 cup bell pepper, chopped
2 cups cooked pinto or kidney beans
2 cups cooked black beans
2 cups tomatoes, chopped
1/3 cup water (or 1/4 cup if using summer squash)
1 tsp. chili powder (optional)
1 tsp. cumin
1 vegetable or chicken bullion cube
1/4 tsp. ground black pepper
1 cup zucchini or yellow squash, shredded
1 cup carrot, shredded
2 cups corn
2 cups shredded cheese (Monterrey Jack, cheddar, or a combination)
7 (6-7 inch) flour tortillas

In a large skillet, cook the meat with the onions and bell pepper until the meat is browned and the vegetables are starting to soften.  Drain off excess fat.  Add ingredients beans through corn and bring to a boil.  Reduce heat, cover and let simmer for 10 minutes.  Drain off some of the liquid that still remains, but don't be fussy and drain off all of it- you want some moisture left.

In the crock of your slow cooker, layer 1 cup vegetable mixture, then 1/3 cup shredded cheese, then a tortilla (in that order).  Repeat these layers, ending with a tortilla topped with cheese.  Cover and cook on low for 5-7 hours.  Fifteen minutes before serving, remove the crock and let it cool on the table uncovered to allow some of the juices to absorb.

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11 comments:

  1. I pinned it. I will make it. Mmmm.

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  2. So - I clicked "always" on your poll, and the results came up to show zero people voted on the "always" button. Not sure what that means, if anything . . .

    I have to hit "post comment" a minimum of 2 times and frequently have to hit it 3 or 4 times before it takes.

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  3. Any meal if I don't need to use the oven right now and this sounds great, a food my family likes.Going crazy right now checking all the ground turkey I've recently bought,to make sure its not on a recall. I'm sure all the homesteaders don't have to worry about that, they either raise there own or buy organic etc. I don't have the income-too many mouths to feed. i love the film "Food Inc." the documentary on eating healthy. this recall is from cargill[ i;m surprised they admit it-they didn't during the ground beef recall ] I HATE TYSON,PURDUE-BUT WHATS A GIRL GONNA DUE-THEY HAVE ME OVER A BARREL-IF ANYONE READS THIS AND GETS A CHANCE TO WATCH THAT FILM YOU WILL SEE THE COINCIDENCE BETWEEN
    N EVERYTHING MADE FROM CORN INCLUDING FEEDING IT TO BEEF ANIMALS YOU WOULD SEE THE CONNECTION BETWEEN THAT AND DIABETES-TOO LATE FOR MY NIECE BUT GOOD EXAMPLE IN POINT-SHE WOKE BLIND 2 WEEKS AGO .FINDING OUT SHE IS DIABETIC ------Wish us luck and a prayer -on my way out the door for Jerry's pet scan

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  4. I'm writing this one down! Looks scrumptious and perfect for a day when the weather is hot and I don't want to turn on the oven!

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  5. Oh, that looks soooo good! Thanks for sharing!

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  6. That looks well worth the effort! I am always looking for another way to use summer squash ;0)

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  7. I have been testing out the comment thing and so far I'm having a hard time posting. I can't connect it to my google account which is how I post on other blogs. If you can read this, I guess I figured it out. Usually I wind up posting anonymously.

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  8. I made this for our supper. Quite delicious! Thanks!

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  9. This one will be a keeper for our family-thanks for sharing!

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  10. I made this for my family for Sunday dinner. All I have to say is that it was a hit! Yum! Pretty easy...

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