Friday, May 23, 2014

Slow Cooked Inside-Out Enchiladas

Slow Cooked Inside-Out Enchilada


  • 2 cups Salsa
  • 2 cans Cheddar Cheese Soup
  • 2 cups Uncooked Rice
  • 1 cup Corn
  • 1 can Black Beans, Rinsed And Drained
  • ½  Onion, Chopped
  • ½ cups Roasted Red Bell Peppers
  • 2 teaspoons Cumin
  • 1 teaspoon Salt
  • 10  Flour Tortillas
  • 2 cups Cheese (Monterey, Cheddar Or Any), Split
  • 1 cup Meat (Chicken, Pork Or Beef), Split

This is going to be a YUMMY experience!

In a medium bowl, add corn, beans, onion, bell pepper, cumin and salt. Add 1/2 of the meat and a quarter of the cheese and gently combine. Set aside for the second layer.
In a another bowl, mix the salsa, cheese soups and rice together. Set aside to be the bottom layer.

(I forgot the uncooked rice in this picture)
Now, lightly grease the crock pot.
And we're ready to layer. Start by layering 1 cup of the slasa to the bottom and spread evenly.
 Next, add a cup of the bean mix and spread evenly. 
Then cut the tortillas into wedges or strips.
Add enough cheese to cover a layer. And add the tortillas and make another layer.
 REPEAT layers until done... (Notice I cut these tortillas into strips)
Finishing with the salsa mix on top. (Here's where I added the rice because I forgot to add it earlier). Cook on low 4-5 hours or high 2-3 hours.
 Reserve some of the cheese and add it 5-10 minutes before serving. 


Its an instant hit for any potluck style party or a heart warming dinner at home.

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