Slow cooker enchiladas
1 1/2 pounds of ground beef
1 large onion, chopped
1 clove minced garlic
1 4 oz. can hatch diced green chilis
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp ground cumin
18 corn tortillas, I do not recommend substituting flour
1 cup mild salsa
3 cups of shredded colby/jack cheese
In a large skillet, cook beef, onions and garlic. Drain well.
Stir in chilis, salt, pepper and cumin.
In the bottom of a 4-6 quart slow cooker, layer 6 tortillas. Top with 1/3 of meat mixture, 1/2 cup salsa and 1 cup cheese. Continue layering 2 more times.
Cover and cook on low until hot and bubbly, 4-5 hours. Uncover and let stand for 15 minutes before serving. Garnish with sour cream and green onions if desired.
Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at firstname.lastname@example.org.