Today's Tip: A Crock Pot Option for Enchiladas!

Somehow when fall hits it makes me want to pull out my crock pot.  Here's a recipe that goes beyond the typical crock pot chili or soup. Let me know what you think!

Crock Pot Enchiladas

Ingredients

Bean Mixture:
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can diced tomatoes, drained
1 teaspoon fajita seasoning mix (or to taste)
3/4 cup fresh cilantro, chopped

Sauce:

1 (15 ounce) can red enchilada sauce (any spiciness)
1 (15 ounce) can green enchilada sauce

Additional Ingredients:
1 (20 ounce) can whole anaheim chilies (drained, optional)
2 cups shredded low-fat cheddar cheese
12 corn tortillas

Directions

1.   Mix all the bean mixture ingredients together.
2.   Combine the red and green sauces.
3.   Spray a 3-1/2 to 4 quart crock pot with non-stick spray and start to layer ingredients, beginning with enchilada sauce. Use enough sauce to cover bottom.
4.   Add a layer of corn tortillas, torn up in big chunks, to cover bottom.
5.   Spread bean mixture to cover the tortillas.
6.   Sprinkle shredded cheese to cover, then whole chilis if using.
7.   Cover with sauce remaining sauce.
8.  Continue adding layers until you reach the top of the crock pot.
9.  Cook on low for 6-8 hours, or on high for 3-4 hours.
10.  For a large group, double and use a 5-6 quart crock pot.

Nutritional Information (assuming 6 servings)

Calories	432
Total Fat	7.7g
Dietary Fiber	15.8g
Protein	25.5g