When I first met my now husband, I had an addiction. To nachos. My friends can attest that I ate them for dinner or lunch at least five days a week. And when I wasn’t eating nachos, I was eating burritos. Or tacos. Mexican food has been a long-time favorite food of mine (luckily for my husband – and my waistline – my tastes and skills in the kitchen have evolved a bit from the “bachelor” type food I used to constantly consume).
Now, the usual nachos or tacos do get a little boring on occasion, so I found the basis for an enchilada recipe and adapted it for the slow cooker, and added a bunch of delicious ingredients to make it a full, well-rounded meal.
Slow cooker enchiladas
Mix together the following ingredients (and besides these, you’ll need tortillas and salsa):
- 1 regular can of mixed or black beans, slightly mashed
- 1/2 cup spinach (I use the frozen kind, thawed and wrung out to remove excess moisture)
- 1 c. corn (frozen or canned)
- 1 c. cheddar cheese, grated
- 1/2 c. white onion, chopped
- 1/2 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. cumin
- 2 tbsp. lime juice
- a handful of cilantro, optional
- red pepper flakes (amount depending on how much heat you want)
Cover the bottom of your slow cooker with salsa. Wrap several tbsp. of this mixture in the tortillas and place in the slow cooker, seam down. The amount you can fit depends on the size of your pot, and keep in mind you can only have one layer, or they will get soggy and fall apart (enchilada stew?!).
Cover with more cheese and salsa and fill in the gaps with the remaining mixture. Cook on low for 3-3.5 hours.
Tip! Serve with tortilla chips to clean up the extra mix that might fall out or that is left in the pot. Extra tip: serve with delicious lime margaritas for a true Mexican evening. You could even break out a piñata for a really good time.