Go Back
+ servings
Print

Slow Cooker Corn and Black Bean Enchiladas

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4
Calories 685kcal

Ingredients

  • 8 fajita sized flour tortillas
  • 8 oz enchilada sauce
  • 8 oz cream cheese softened
  • 14.5 oz diced tomatoes drained (fire roasted are extra yummy in this recipe)
  • 15 oz black beans drained and rinsed
  • 1 cup frozen corn
  • 1-2 teaspoon chili powder how spicy do you want it?
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried cilantro
  • 1 cup shredded cheese

Instructions

  • Spread about 2 tablespoon enchilada sauce in bottom of crock
  • Layer with 3 tortillas. Tear them apart if necessary to make them all fit across the bottom
  • Mix together cream cheese, tomatoes, beans, and corn with all the spices.
  • Take about 1/2 of the cream cheese filling and layer it over the tortillas
  • Top with two tortillas and then add the other 1/2 of the cream cheese filling
  • Top it all off with the remaining 3 tortillas and top with remaining sauce. Be careful here that you use just enough sauce to cover the top layer but don't add extra. You may have some sauce left over.
  • Top it all off with cheese
  • Cover and cook on high for 3-4 hours or low for 5-6

Notes

Keep in mind, the longer the cooking time, the softer the tortillas will get from soaking up the sauce. It won't impact the taste but could change the texture a bit.

Nutrition

Calories: 685kcal | Carbohydrates: 78g | Protein: 27g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 1283mg | Potassium: 910mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1595IU | Vitamin C: 13.7mg | Calcium: 326mg | Iron: 6.6mg