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Skinny, Slow-Cooker Enchiladas

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Ingredients
  

  • 2-3 cups cooked ground meat
  • 1 can 16 oz red enchilada sauce no sugar added if you can find it
  • 1 can 4 oz green chile peppers
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 1 tub 8 oz sour cream
  • 6 medium whole wheat tortillas corn tortillas are not recommended as they fall apart
  • 1 can black beans rinsed

Instructions
 

  • Combine meat, spices, green chilis, 1/2 the sour cream, and 1/2 the enchilada sauce and 1/2 the shredded cheese, and black beans.
  • Scoop about 1/2 cup of the mixture into the tortilla and roll up and lay in a tin foil lined Pyrex that has been sprayed with cooking spray. This makes about six enchiladas.
  • Combine the remaining enchilada sauce and sour cream and pour over enchiladas.
  • Cook on 350F for 40 minutes, or until bubbly.
  • Sprinkle remaining cheese on top. Garnish with lettuce and tomatoes and salsa.