Wednesday, May 2, 2007

The Slow Enchilada

Today was our Cinco de Mayo potluck at work. Sure it’s only Dos de Mayo but what the heck, it’s never too early for a party, right? I decided to put my trusty old slow cooker to work and made enchiladas. I adapted this recipe for meat enchiladas from a cookbook I was given called, “Not Your Mother’s Slow Cooker Cookbook” by Beth Hensperger and Julie Kaufmann. It’s so convenient and easy to slow cook, especially when you don’t have a lot of time to spend in the kitchen. I threw all the ingredients into the cooker the night before, stuck it in the fridge, and brought the whole apparatus to work the next morning to slow cook until the party started at noon. This way, the dish stays nice and hot, and I don’t have to use any extra serving bowls since the enchiladas are served right out of the crock. Now how cinchy is that?
Tex-Mex Enchiladas (adapted from Not Your Mother's Slow Cooker Cookbook):


1 24oz can red enchilada sauce

1lb each of ground beef and ground pork

1 med size white onion, chopped

1/2 tspn salt

1/2 tspn black pepper

9 white corn tortillas

8oz can of drained canned whole-kernel corn

2 cups shredded cheddar cheese or a combination of cheddar and Monterey Jack cheese

Two 2.5-ounce cans sliced black olives, drained.


1. In a large skillet over high heat cook the ground beef and ground pork together with the onion until the meat is no longer pink and the onion is limp. Use a wooden spoon to break up the meat; add the salt and pepper.

2. Coat the slow cooker with non-stick cooking spray. Place 2-3 tortillas on the bottom of the cooker (you may need to break apart the tortilla to fit the pot). In layers, add one-third meat, corn, sauce, cheese, and olives. Repeat the layers 3 more times, beginning with the tortillas and ending with the olives.

3. Cover and cook on LOW for 6 to 7 hours.

4. Serve straight out of the cooker and accompany with sour cream and guacamole.

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