Enchie Pie in the Slow Cooker

Given a busy lifestyle and kids that loved home-cooked foods, I am incredibly dependent on my slow cooker.

I assemble in the morning so that we can enjoy in the evening.

My kiddos wanted me to experiment with some enchilada-like recipes.

I wanted to see if I could get in some nutrient-rich green and orange foods into the mix, along with protein and fiber.

I experimented, and this was a major hit!

 

We call it: Enchie Pie (in the Slow Cooker).

I'll share with you the steps I followed along with the ingredients I used. You can always modify the recipe based on what you have on hand.

Here we go!

Prepare slow cooker to avoid the food sticking to the edges:

-1 T olive oil rubbed around the edges of the slow cooker

Layer the following in a slow cooker, using halved corn tortillas to separate layers.  It takes about 3 small tortillas, halved, to cover a layer in my slow cooker;  you use more corn tortillas as you make the layers.  I used 9 tortillas total, as I made 3 layers.

Protein
-1 15 oz can of black beans, thoroughly rinsed

Vegetables
-frozen cubed butternut squash (I used 1 bag of Stahlbush farms-10 oz)
-1 15 oz can of black beans, thoroughly rinsed
-1 bag of frozen broccoli
-several leaves of Swiss chard washed and chopped
-1 bunch cilantro, washed and chopped

Seasonings

-1/2 jar of salsa

Liquid
-1 box creamy tomato soup

I cooked this recipe in the slow cooker on high for about 4 hours.  Once it was done, we topped it with shredded Mexican cheese (and put the lid back on the slow cooker until it melted…5 minutes or so).  Perfect!

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