Chile Relleno and Bean Crock Pot Enchiladas
"This is a great crowd pleaser even though it is meatless- every time I make this I am asked for the recipe."
- Ready In:
- 6hrs 10mins
- Ingredients:
- 9
- Serves:
-
6-20
ingredients
-
Bean Mixture
- 2 (15 ounce) cans beans, drained and rinsed black (any whole bean of choice)
- 1 (15 ounce) can diced tomatoes, drained
- 1 teaspoon salt-free fajita seasoning mix
- 3⁄4 cup fresh cilantro, chopped
-
Sauce
- 1 (15 ounce) can red enchilada sauce (any spiciness you like)
- 1 (15 ounce) can green enchilada sauce
-
Additional ingredients
- 1 (20 ounce) can whole anaheim chilies (drained)
- 2 cups shredded cheese (any type you like)
- 12 corn tortillas
directions
- In a small 31/2 to 4 quart crock pot- spray with a non-stick spray and start to layer ingredients in order.
- sauce( enough to cover bottom).
- Corn tortillas, torn up in big chunks, to.
- cover bottom.
- bean mixture to cover.
- shredded cheese, to cover.
- whole chiles, to cover.
- Sauce.
- Continue to layer in order until you reach the top of the crock pot.
- Cook on low for 6-8 hours, high 3-4.
- For a large group, double and use a 5-6 quart crock pot.
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RECIPE SUBMITTED BY
marna
Paso Robles , 43
I live in beautiful central califonia, but grew up in the cold of colorado!! I am an RN, IBCLC and look for food with a typical quick prep, and LOVE my crockpot. I love all types of food, from the fancy to the local taco stand- it's all good and a pet peeve would be the food snobs of the world.
