Slow Cooker Enchiladas

Name: Slow Cooker Enchiladas
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 -6
Ingredients: 3 tablespoons olive oil; 2 tablespoons all-purpose flour; 3 tablespoons chili powder; 1 ½ teaspoons ground cumin; 1 teaspoon garlic powder; 2 cups water; 2 tablespoons tomato paste; 14 oz canned pinto beans; 1 cup corn kernels; 1 onion; 3 garlic cloves; 2 tablespoons diced green chiles; 2 teaspoons ground cumin; 1 teaspoon dried oregano; salt; 6 medium flour tortillas; avocado slices; fresh cilantro; chopped scallions

User Reviews

4.9

138 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
4 -6
Calories
324 kcal
Course
Side Dish, Main Course
Cuisine
American, Mexican

Slow Cooker Enchiladas

Omar Parker

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These pinto bean and corn stuffed enchiladas can be assembled in minutes and cook up easy and hands free in the slow cooker.

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Ingredients

Servings

For the enchilada sauce:

3 tablespoons olive oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
2 cups water
2 tablespoons tomato paste

For the enchiladas:

14 oz canned pinto beans drained and rinsed
1 cup corn kernels fresh or frozen and thawed
1 onion diced
3 garlic cloves minced
2 tablespoons diced green chiles from a can
2 teaspoons ground cumin
1 teaspoon dried oregano
salt to taste
6 medium flour tortillas

For serving:

avocado slices
fresh cilantro
chopped scallions

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Instructions

To make the sauce, coat the bottom of a medium pot with oil and place it over medium heat. Whisk in the flour, and as soon as it starts to bubble, whisk in the chili powder, cumin, and garlic powder. Once mixed, whisk in the water and tomato paste. Raise the heat and bring the mixture to a boil. Lower heat and allow it to simmer for about 10 minutes, stirring occasionally until it thickens up a bit. Remove the sauce from the heat and allow it to cool for a few minutes while you prepare the filling.
In a medium bowl, stir together the pinto beans, corn, onion, garlic, green chiles, cumin and oregano. Season the mixture with salt to taste.
Ladle about half of the sauce into the bottom of your slow cooker. Place a tortilla onto a work surface and spoon ½ cup of the filling into the center. Roll the tortilla tightly and place it seam side down into the slow cooker. Repeat until all tortillas and filling are used — you might need to layer a few enchiladas on top of each other. Distribute the remaining sauce evenly over the enchiladas.
Cook for 2 to 3 hours on high or 4 to 5 hours on low.
Divide the enchiladas onto plates and serve with avocado slices, cilantro and scallions.

Equipments used:

Nutrition Information

Show Details

Calories 324kcal (16%) Carbohydrates 43g (14%) Protein 7g (14%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Sodium 588mg (25%) Potassium 433mg (12%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1960IU (39%) Vitamin C 8mg (9%) Calcium 114mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 324 kcal

% Daily Value*

Calories	324kcal	16%
Carbohydrates	43g	14%
Protein	7g	14%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Sodium	588mg	25%
Potassium	433mg	9%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	1960IU	39%
Vitamin C	8mg	9%
Calcium	114mg	11%
Iron	5mg	28%