Protected by Copyscape Web Plagiarism Check

Sunday, August 31, 2014

Getting our Mexican on ... Slow Cooker Beefed-Up Enchiladas (In our case Turkeyed up)

Well why not start a new thing on my blog, Sunday Meals .. LOL.  I have a bunch of recipes post all typed up but don't have time to fit them in so they have just been sitting in my pending folder.  So why not showcase them on Sundays!  Here's another one, it may not be pretty but sometimes they aren't but they taste amazing!  Enjoy maybe you can make for your Sunday Supper!

The boys all love Mexican dishes so I'm always on the hunt for new ways to make a dish.  I found on Skinny Ms. these Slow Cooker Beefed-Up Enchiladas.  These were super simple to make and actually was yummy!  I usually don't make a recipe again or at least with in 3 months but this was such a hit with Cole I made it the following week. 

1 pound lean ground beef (optional, ground turkey)
1 (16 oz.) red enchilada sauce (no sugar added)
1 (4 ounce) can green chile peppers
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese, reduced fat
1 (8 oz.) container sour cream, reduced fat (optional, Greek yogurt)
6 medium whole wheat tortillas, low-sodium if possible (corn tortillas are not recommended as they tend to fall apart)

In a large skillet, cook ground beef over medium heat, breaking up while cooking. Cook beef until pink color is gone, drain off any fat.
In a medium mixing bowl, add cooked ground meat, garlic powder, cumin, chili powder, black pepper and salt to taste. Add to seasoned meat, green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream and 1 cup cheese, mix well.
Place 1/2 cup beef mixture in the center of each tortilla, leave about 2” at the bottom without filling and fold up the tortilla. Continue until all tortillas are filled.
Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce to each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.
Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas, cover and cook on low 3-4 hours, or until hot and bubbly. Cut between each enchilada and carefully remove, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.

Give this a try I promise you'll love it!

Another super easy recipe!  Throw in crock-pot and forget about it!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.


Commments welcome, helps me know the people in the wall really do exsist!

Created by MyFitnessPal - Nutrition Facts For Foods

Thank You to My Wonderful Sponsors!!!

Baby Pop
cafe Press
Easy Lunch Boxes
Faith Words
Glasses USA
Great Wolf Lodge
Jump Start
My Baby Clothes Boutique
My Blog Spark
red envelope
She Speaks

tote bags
Strap Doctor
You Can Make This

Total Pageviews

Awards I've been Given! You Really Love Me!! (Yes my best Oscar Speech)

friendhip2 from Anissa
passoinate-blogger-award (Heidi @ Tried & True Cooking)
You're a Superstar Blogger
you-dont-say-post - Kristie Notes
Annisa (Over the top)
Jessica Mommy Needs Coffee (Lovely)
Annissa (Queen Award)
Your Blog is Fabulous
Best Comedic Performance
Splash Award
Best Blog Award
Dragon's Loyalty Award
The Heartfelt Award
Daffy Commenter Award
Pin It button on image hover