Mexican - Spanish, Poultry

Crockpot Enchiladas

  • 1 lb Organic ground turkey
  • 1 Onion, chopped
  • 1 Green pepper, chopped
  • 1 can Black beans, drained and rinsed
  • 1 can Rotel
  • 1/3 cup Water
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 cups Shredded organic cheese
  • 4 Whole wheat tortillas

    • In a skillet, cook turkey, onion, and pepper ntil turkey is browned and vegetables are tender. Add next 7 ingredients. Bring to a boil. Reduce heat and simmer for 10 min. In a 5 qt. crockpot, layer turkey mixture, one tortilla, and some cheese. Repeat layers 3 more times. Cover and cook on low for 5-7 hours or high for 3 hours. Serve as wedges along with chips, salsa, and sour cream.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Johanne Wayne of Lakewood, CO. 

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