Go Back

Skinny, Slow-Cooker Enchiladas

Print Recipe Pin Recipe
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Combine the remaining enchilada sauce and sour cream and pour over enchiladas.
  4. Cook on 350F for 40 minutes, or until bubbly.
  5. Sprinkle remaining cheese on top. Garnish with lettuce and tomatoes and salsa.