Crock Pot Enchildadas

Today’s going to be another crock pot meal. Sometimes it’s just easier to set it and forget it. Besides, with a family of 9, I have much to keep me busy so my meals have to be tasty, fulfilling, and ready! So here’s a little something I’m putting in the crock tonight. I call it Crockpot Enchiladas. It’s more of a casserole type dish but it works well with guacamole, sour cream, salsa and the works!

Crock pot Enchiladas

1 16 oz package corn tortillas
2 Tbs chili powder
1 Tbs cumin
1 tsp dried oregano
2 tsp salt
1 quart enchilada sauce
1 can refried beans
1 tsp pepper
1/4 tsp red pepper flakes (we use more for a bigger kick)

2 pounds of ground beef or pulled/chopped chicken

1 cup each of Monterrey Jack and Cheddar Cheese

Mix your all of your spices, salt, and pepper in a small bowl. Mix both of your cheeses. (You can also use Mexican cheese for this.) Brown your meat, adding the chili powder spice mixture. Spray your crock pot with non-stick spray or oil liberally. Pour a thin layer of enchilada sauce over the bottom of the crock. Cover the bottom with a few corn tortillas (you want them to slightly overlap). Next layer with your cooked ground beef or chicken. Cover with more tortillas and spread refried beans over the tortillas as the next layer, then the cheese. Lightly cover with enchilada sauce – just to lightly cover the tortillas. Repeat your layers, ending with tortillas, sauce, and sprinkled cheese. Bake on low in your crock pot for approximately 4 hours.

*Note* The refried beans will only last about two layers. My husband isn’t a big fan of them so I don’t use more; however, feel free to if your family does!

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