easy slow cooker enchiladas

Ingredients

• Servings: 6
• 1 pound ground turkey
• 1 cup chopped onion
• 3/4 cup chopped green bell pepper
• 2 cloves garlic, minced
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1/3 cup water
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups shredded cheddar cheese
• 2 cups shredded monterey jack cheese
• 6 (6 inch) corn tortillas

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs 15 mins

Ready Time: 5 hrs 30 mins


• crumble turkey into a large skillet over medium heat. stir onion, bell pepper, and garlic into the turkey. cook and stir until turkey is completely browned, 5 to 7 minutes. add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
• mix cheddar cheese and monterey jack cheese together in a bowl.
• layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
• cook on low until heated through, 5 to 7 hours.