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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