Easy Slow Cooker Enchiladas

Name: Easy Slow Cooker Enchiladas
Total time: 330
Yield: 6
Ingredients: 1 pound ground turkey; 1 cup chopped onion; ¾ cup chopped green bell pepper; 2 cloves garlic, minced; 1 (16 ounce) can kidney beans, rinsed and drained; 1 (15 ounce) can black beans, rinsed and drained; 1 (10 ounce) can diced tomatoes with green chile peppers; ⅓ cup water; 1 ½ teaspoons chili powder; ½ teaspoon ground cumin; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 2 cups shredded Cheddar cheese; 2 cups shredded Monterey Jack cheese; 6 (6 inch) corn tortillas

Recipe by PIXIEBOOTS from allrecipes.com

6 Hr. 30 Mins.

Ingredients

6 servings

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1 pound ground turkey
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1 cup chopped onion
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¾ cup chopped green bell pepper
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2 cloves garlic, minced
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1 (16 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can black beans, rinsed and drained
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1 (10 ounce) can diced tomatoes with green chile peppers
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⅓ cup water

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1 ½ teaspoons chili powder
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½ teaspoon ground cumin
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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2 cups shredded Cheddar cheese
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2 cups shredded Monterey Jack cheese
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6 (6 inch) corn tortillas

Instructions

Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
Mix Cheddar cheese and Monterey jack cheese together in a bowl.
Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
Cook on Low until heated through, 5 to 7 hours.