Easy Slow Cooker Enchiladas

This easy and delicious slow cooker recipe for busy school days features layers of seasoned ground turkey, beans, cheese, and tortillas.

• Preparation Time: 15 mins
• Cooking Time: 5 hr 20 mins
• Total Time: 5 hr 35 mins
• Calories: 614 Calories

Ingredients

• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 pound ground turkey
• 2 cups shredded Cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 6 (6 inch) corn tortillas
• 1 (16 ounce) can kidney beans, rinsed and drained
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.33333334326744 cup water
• 0.5 teaspoon ground cumin
• 1.5 teaspoons chili powder
• 0.75 cup chopped green bell pepper

Recipe Instructions

Step 1

Cook on Low until heated through, 5 to 7 hours.

Step 2

Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add kidney beans, black beans, diced tomatoes with chile peppers, water, chili powder, cumin, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer for 10 minutes.

Step 3

Mix together Cheddar cheese and Monterey Jack cheese in a medium bowl until well combined.

Step 4

Layer about 3/4 cup turkey mixture, 1 tortilla, and 1/2 cup cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.