Slow Cooker Enchiladas
Slow Cooker Enchiladas combine a spiced pinto bean and corn filling wrapped in flour tortillas and simmered in a homemade chili-based enchilada sauce. The filling includes diced onion, garlic, and green chiles seasoned with cumin and oregano. The enchilada sauce develops depth from a roux of olive oil and flour blended with chili powder, cumin, garlic powder, tomato paste, and water, then simmered until thickened. Cooking the assembled tortillas in a slow cooker softens them as they absorb the rich sauce, making a comforting, layered Mexican-inspired dish that can be topped with avocado, cilantro, and scallions.
Ingredients
For the enchilada sauce:
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 ½ teaspoons cumin ground
- 1 teaspoon garlic powder
- 2 cups water
- 2 tablespoons tomato paste
For the enchiladas:
- 14 oz pinto beans drained and rinsed, canned
- 1 cup corn kernels fresh or frozen and thawed
- 1 onion diced
- 3 garlic minced, cloves
- 2 tablespoons diced green chiles from a can
- 2 teaspoons cumin ground
- 1 teaspoon oregano dried
- salt to taste
- 6 medium flour tortillas
For serving:
- avocado slices
- cilantro fresh
- scallions chopped
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.
Nutrition Information
Nutrition Facts
Serving: 4 -6
Amount Per Serving
Calories 324
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.