Thursday, August 16, 2012

Recipe: Crockpot Enchiladas

Crockpot recipes are great because you fill the crock pot with ingredients and it cooks all day. You leave the house and come home to delicious smelling ingredients without all the work.  The trouble with crockpot recipes is that unless you constantly make chili or soup or some derivation of those things they are all the same.
The recipe for Crockpot Enchiladas makes the filling -- but the filling still has to be put into tortilla shells and baked.  So, even though the recipe isn't a complete meal to serve from the crockpot, it is delicious.  And it is easy.
I mixed the filling with some already cooked rice, but you could leave out the rice if you choose. Serve with a salad or some cooked vegetables and you have a delicious meal.

Recipe: Crockpot Enchiladas
1 pound sirloin, cubed
19 oz can enchilada sauce
15 oz refried beans
1 small can green chilies
2 beef bouillon cubes

3 cups cooked rice
12 corn tortillas or flour tortillas
1 cup cheddar cheese

Place sirloin, enchilada sauce, beans, green chilies and bouillon cubes in a crock pot and cook on high for 6 hours.
Remove pot from heat.
Strain out meat mixture, saving thick broth.
Combine rice and meat mixture.
Spoon enough broth into casserole pan to cover the bottom of the dish
If using corn tortillas, soak in warm water for 30 seconds. If using flour tortillas, there is no need to soak them.
Spoon a good size dollop of filling into each tortilla.
Roll and place in casserole dish.  Continue filling all of the tortillas.
Sprinkle with cheese and then top with enough broth to coat the shells.
Bake at 325 for 30 - 45 minutes.
Serve and enjoy.




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