Crockpot enchiladas

Name: Crockpot enchiladas
Ingredients: 1 can black beans. half drained; 1 can garlic and onion tomatoes. drained; 1 can diced green chiles. drained; 4 oz cream cheese; 1/3 white onion. chopped and sauteed; 2 clove garlic. chopped and sauteed; 2 beasts of Chik'n cutlets (Quorn vegetarian chik'n) pop 'em in the microwave first, with a dash of olive oil. 2 minutes. chop.; 6 tortillas; 1 packages Mexican shredded cheese

9 ingredients

13 steps

Ingredients

1 can black beans. half drained
1 can garlic and onion tomatoes. drained
1 can diced green chiles. drained
4 oz cream cheese
1/3 white onion. chopped and sauteed
2 clove garlic. chopped and sauteed
2 beasts of Chik'n cutlets (Quorn vegetarian chik'n) pop 'em in the microwave first, with a dash of olive oil. 2 minutes. chop.
6 tortillas
1 packages Mexican shredded cheese

Directions

1

In a crock pot set on high, add first 7 ingredients.
2

Cook for 4 hours.
3

Microwave tortillas for 1 minute with a damp paper towel on top.
4

To allow easy folding
5

Preheat oven to 375F.
6

Add 2 tablespoons of mixture with a small handful of cheese to tortillas, roll up and place seam side down in a greased casserole dish.
7

Once all tortillas are filled, top with remaining cheese, and cover with foil.
8

Bake 15 minutes.
9

Pull out of oven, uncover, and continue baking until cheese is browned.
10

I add enchilada sauce (heated) once my enchies are finished ;) that way the tortillas stay crisp, not soggy.
11

Garnish with sour cream if you want!
12

Enjoy these puppies.
13

And as always, be sure to have a couple drinks... tequila is perfect with these babies ;) happy cooking, Cheers, friends!