Slow Cooker Enchiladas

Ingredients

• 1 pound ground beef
• 1 (14.5-ounce) can enchilada sauce
• 1 (14.5-ounce) can black beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 1 (11-ounce) can corn, drained
• 1 (10-ounce) package soft tortilla shells
• 2 cups shredded cheese
• Sour cream, for serving (optional)
• Chopped cilantro, for serving (optional)

Directions

1. In a large skillet over medium-high heat, cook the ground beef until it is no longer pink. Drain any excess fat.
2. In a slow cooker, combine the cooked beef, enchilada sauce, beans, chiles, and corn. Stir to combine.
3. Cover and cook on low for 3 hours.
4. When the mixture is done cooking, preheat the oven to 375° F.
5. Spray a 9x13-inch baking dish with nonstick cooking spray.
6. Spread 1 cup of the enchilada mixture in the bottom of the prepared baking dish.
7. Fill each tortilla with the enchilada mixture and roll up. Place the filled tortillas in the baking dish, seam side down.
8. Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle with the shredded cheese.
9. Bake for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with sour cream and cilantro, if desired.

Interesting Facts

• Enchiladas are a popular Mexican dish made with rolled tortillas filled with cheese, meat, beans, or vegetables, and topped with a red or green sauce.
• The word “enchilada” comes from the Nahuatl word “chīllātl” which means “seasoned with chili.”
• Enchiladas are thought to have originated in Mexico in the 16th century.