IN THE POT | CROCK POT ENCHILADAS
I know it’s Good Friday and the custom is to eat fish on Good Friday but I didn’t have any fish recipes to share, so I’m going Mexican! You can make this for Awesome Saturday instead!
The day I made this I just kept referring to it as Mexican Lasagne because of the way you layer the tortillas with the meat sauce. (And because I’m so hilarious!) Then sometimes when I’d misread the recipe title I’d refer to them as crack pot enchiladas. (The enchiladas you have when you go crazy!)
I was a little skeptical about how this was going to turn out; I was worried the tortillas would be all soggy and gross and remind me of spew. (And we all know how much I don’t like that!) But I was pleasantly surprised. The tortillas hold their own and don’t become mush.
The melted cheese between the layers is awesome as well. I think when I make it again (because I will be it was that awesome) that I’m going to add more cheese between the layers and double the meat mixture because I felt there wasn’t enough to my liking.
…ready to cook away for the day…
I can see this meal being a family favourite. It’s also even better the next day as it’s got a little bit more of a kick to it; which I love.
Crock Pot Enchiladas
500g Beef Mince
1 tablespoon Oil
1 small onion, chopped
1 green capsicum, chopped
300g x Re-fried Beans (canned)
400g Peeled Tomatoes
1 tablespoon Bottled Jalapenos
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups shredded colby cheese
8 flour tortillas
300g Red Enchilada Sauce (or Mexican Sauce if you can’t find it)
1. Brown mince in fry pan. Once browned transfer mince to a bowl and set aside.
2. Saute onion and capsicum in fry pan until tender. Once done transfer to the bowl with mince.
3. In the bowl stir in beans, tomatoes, chili powder, salt, cumin, pepper, jalapenos and garlic powder.
4. In the slow cooker lay two tortillas side by side, overlapping if necessary, on the bottom. Layer with a fourth of the beef mixture and a fourth of the cheese. Repeat three times.
5. Pour Enchilada Sauce over the top of the layers. Cover and cook on low for 2 – 2½ hours (or until heated through).
Source: Heritage Schoolhouse