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Enchiladas have long been a beloved staple of Mexican cuisine, celebrated for their versatility and rich flavors. Traditionally, these delightful rolled tortillas are filled with a variety of ingredients, topped with sauce, and baked to perfection. Their ability to combine diverse flavors and textures has made them a favorite in households across the globe. However, the traditional method of preparing enchiladas can be time-consuming, which is where the concept of slow cooking comes in. By utilizing a slow cooker, you can create a dish that not only retains the essence of classic enchiladas but also enhances convenience without sacrificing flavor.

Slow Cooker Creamy Veggie Enchiladas

Discover a delightful twist on a classic favorite with Slow Cooker Creamy Veggie Enchiladas! This recipe combines the rich flavors of traditional enchiladas with convenience, making it perfect for busy families. Packed with nutritious ingredients like black beans, corn, zucchini, and spinach, these enchiladas are creamy and satisfying. With minimal prep and the slow cooker doing the work, you can enjoy a delicious, hearty meal that pleases everyone at the table. Dive into this comforting dish that promises both flavor and ease!
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Ingredients
  

10 medium corn tortillas

2 cups black beans (canned, drained, and rinsed)

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper (diced)

1 zucchini (diced)

1 cup spinach (fresh or thawed frozen)

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon garlic powder

Salt and pepper to taste

2 cups enchilada sauce (store-bought or homemade)

1 cup cream cheese (softened)

1 ½ cups shredded cheese (cheddar or a Mexican blend)

Fresh cilantro, for garnish

Sliced avocado, for serving (optional)

Instructions
 

Prep the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and zucchini, sautéing for about 5 minutes until they begin to soften. Stir in the black beans, corn, spinach, cumin, chili powder, garlic powder, salt, and pepper. Cook for another 3–5 minutes until everything is heated through. Remove from heat.

    Mix Creamy Filling: In a mixing bowl, combine the softened cream cheese with 1 cup of the enchilada sauce. Stir until smooth and well combined.

      Assemble the Enchiladas: Spread a thin layer of the remaining enchilada sauce (about ½ cup) in the bottom of the slow cooker. Take a tortilla, fill it with a few tablespoons of the veggie mixture, and a spoonful of the creamy sauce. Roll it up tightly and place seam-side down in the slow cooker. Repeat for all tortillas.

        Layer the Enchiladas: Once all tortillas are in the slow cooker, pour the remaining creamy sauce over the top. Sprinkle the shredded cheese evenly over everything.

          Cook: Cover the slow cooker and cook on low for about 4 hours or on high for 2 hours, until the cheese is melted and everything is heated through.

            Serve: Once cooked, let the enchiladas rest for 5 minutes. Garnish with fresh cilantro and serve with sliced avocado on the side, if desired.

              Prep Time, Total Time, Servings: 20 minutes | 4 hours 20 minutes | 6 servings