Recipe Wednesday - Slow Cooker Enchilada's

I'm pretty sure that I've never been more thankful for my slow cooker than I have these last few weeks of pregnancy.  It's next to impossible to handle preparing dinner with my pregnant self with Charlotte's "help" these days which leaves us options of eating out, having Jason make dinner, or me making it while Charlotte's asleep.  I am so thankful that I've found some really easy slow cooker meals that I've been able to put together during nap time and have been really good for dinner!  Jason is great at helping me out, but I hate to ask him to make complicated dinners as soon as he gets home from work so this has been our life saver.

This is, yet another, recipe that I found on Pinterest.  You should definitely check out my Recipe board on there if you need some new ideas.  Please note on this recipe that I didn't use any meat.

Slow Cooker Enchilada's

1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.