For someone who loves to cook as much as I do, I can be surprisingly lazy in the kitchen. I like to cut down on steps, cut down on utensils, and cut down on time as much as possible because at the end of the day, I wants to eat the food! Some recipes require time and love in order to turn out right (like my completely from-scratch pumpkin pie, made with a real pumpkin), and I'll take those steps so long as I can balance out my cooking life with a few super simple recipes. Like these crock pot enchiladas!
Who knew that you could make some pretty tasty enchiladas in a crock pot? I certainly didn't. And while they aren't your traditional enchiladas with the delicious and creamy sauce, these faux-enchiladas certainly hit the spot! The mixture inside is spicy and the tortillas soak up a lot of the salsa juice and become really soft and chewy. But the outside edges of the enchiladas get super crispy, so you end up with a great balance of textures. If you're looking for a super simple and quick dinner that doesn't skimp on good flavor, look no further!
Crock Pot Enchiladas
adapted from thekitchn.com
makes about 8 enchiladas
2 jars of your favorite salsa (I like using a combo of hot and mild salsa from Salsa Lisa)
1 package of traditional tortillas, at least 8
1 1/2 cups of your favorite shredded cheese
1 15-oz can black beans, drained
1 cup frozen corn
3 scallions, chopped fine
2 teaspoons chili powder
1 teaspoon cumin
Salt & pepper to taste
Set up your crock pot and pour in about a cup of salsa, spreading it around to make an even layer. In a medium bowl, combine the beans, corn, scallions, spices, and half of the shredded cheese. Put about a third of a cup of the mixture into a tortilla and roll it up tight. Place the tortilla seam side down into the salsa-coated crock pot.
Repeat until you have about three or four squeezed into the crock pot in a single layer. Pour another cup of salsa over those enchiladas and top with 1/2 cup of cheese. Then repeat the enchilada-making process to create another layer in the crock pot. When you get to the last layer, top with salsa but not with cheese. Heat the crock pot on high for 2-4 hours.
When the enchiladas are done cooking, serve with a sprinkling of cheese, a dollop of sour cream, and some chopped cilantro.