Easy Slow Cooker Enchiladas

This easy and delicious slow cooker recipe for busy school days features layers of seasoned ground turkey and beans, cheese, and tortillas.

Rated 4.6 from 18 votes

Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.

Mix Cheddar cheese and Monterey jack cheese together in a bowl.

Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.

Cook on Low until heated through, 5 to 7 hours.

Easy Slow Cooker Enchiladas

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Instructions

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