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Slow-Cooked Enchilada Dinner Recipe

This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges.—Judy Ragsdale, Queen City, Texas
6 Servings - 2 hr 25 min -
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Servings:6  | Calories:573 | Total Fat:31g  | Chol:90mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 31g
48 %
Sat Fat 14g
70 %
Total Carb 42g
14 %
Fiber 6g
24 %
Sugars 9g
Cholesterol 90mg
30 %
Sodium 767mg
32 %
Protein 30g
60 %
33% Ground beef
28% Others combined
25% Flour tortillas
13% Shredded cheddar cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 pound ground beef
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
6 flour tortillas (6 inches)

Directions : View recipe directions on
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