Wednesday, August 1, 2007

Crock Pot Enchiladas

These are actually pretty good. I probably prefer regular enchiladas over these, but this is a great alternative if you want dinner done when you get home.

1 lb. ground beef, cooked
1 medium onion, sauteed
1/2 tsp. salt
1/2 tsp. pepper
4 whole wheat flour tortillas
1 can corn, drained
1 10-oz. can enchilada sauce
1 can Rotel tomatoes and green chiles, undrained
2 cups shredded cheddar or Mexican blend cheese
sour cream

In a bowl, combine ground beef, onion, Adobo, salt, and pepper. In another bowl, mix the Rotel and enchilada sauce. Place 2 tortillas in the bottom of the slow cooker. Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese. Repeat layers. Cook on low 5-6 hours.

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