Slow Cooker Enchiladas

​It's cold outside, so warm up with this easy and delicious slow cooker version of enchiladas!

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Ingredients

• 1 medium onion, chopped
• 1 lb ground beef – can substitute shredded chicken
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp granulated onion
• ½ tsp granulated garlic
• ½ tsp cumin
• ¼ tsp chili powder
• 1 15-oz can chili beans, whatever heat level you like
• 1 19-oz can red enchilada sauce, divided
• 1 16-oz pack soft corn tortillas
• 2-3 cups of shredded colby jack cheese, divided
• 4 quart round slow cooker or crock pot (round is preferred but use what you have)

Directions

• In a large skillet, sauté ground beef and onions until the beef is cooked and onions are translucent
• Drain any fat, and remove the meat & onions into a large bowl
• Mix in 1 cup of the enchilada sauce and 1 cup of the shredded cheese. Mix until well blended
• Open your can of chili beans, reserve ¼ cup of your remaining enchilada sauce. Put the rest of the sauce in a measuring cup with a spout 
• To layer: put two heaping serving spoons of the meat mixture into the slow cooker, about half a cup, then about 2 tbsp of the chili beans with sauce on top. Cover with 1 whole tortilla and tear a second tortilla in half to cover the edges. Drizzle the tortilla with enchilada sauce. Repeat until you use the last of the meat and beans
• Top with tortillas and pour the ¼ cup of enchilada sauce over the top
• Cover the slow cooker with the lid and cook on medium for 3 ½ - 4 hours
• About 20 minutes before you are planning to serve it, top with some of your remaining cheese, about ½ cup
• Serve with more shredded cheese, salsa, sour cream, and a side of rice

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